Categories
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Turkey Lasagne |
Tips: This easy-to-make baked pasta dish is
delicious made with cooked turkey left
over from a roast dinner and broccoli
florets in a rich, creamy cheese sauce.
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Yield:4
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INGREDIENTS: |
| 1 |
onion, chopped |
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| 2 |
garlic cloves, chopped |
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| 1 lb |
cooked turkey meat, finely diced |
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| 1 cup |
mascarpone cheese |
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| 2 tbsp |
chopped fresh tarragon |
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| 11 oz |
broccoli, broken into florets |
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| 2 tbsp |
light olive oil |
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salt and ground black pepper, to taste |
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| 2 tbsp |
plain (all-purpose) flour |
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| 4 oz |
no pre-cook lasagne verdi |
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FOR THE SAUCE |
|
| 1/4 cup |
butter |
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| 2 1/2 cups |
milk |
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| 1 cup |
freshly grated grano padano cheese |
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DIRECTIONS:
- Preheat the oven to 350`F. Heat the oil in a pan and cook the onion and garlic until softened but not coloured. Remove from the heat and stir in the diced turkey, marscarpone and tarragon and season with salt and pepper to taste.
- Blanch the broccoli for 1 minute, then drain and rinse under cold water. Drain well and set aside.
- To make the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute, still stirring. Remove from the hear and gradually stir in the milk.
- Return to the hear and bring the sauce to the boil, stirring constantly. Simmer for 1 minute, then add 2/3 cup of the grano padano and seasoning to taste.
- Spoon a layer of the turkey mixture into a large, shallow ovenproof dish. Add a layer of broccoli and cover with sheets of lasagne. Coat with cheese sauce.
- Repeat these layers, finishing with a layer of cheese sauce on top. Sprinkle with the remaining grano padano and bake for 35-40 minutes.
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