TURKEY AND LEEK LASAGNE
A different take on this classic with low-fat turkey and heaps of leeks
Provided by saraheoliver
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 degrees. Heat the oil in a large pan. Brown the turkey mince, ensuring it breaks up nicely.
- Meanwhile start the white sauce: melt the butter in a small pan over a low heat. Add the flour and mix to form a roux. Allow this to cook out for a few minutes.
- Add the leeks and tarragon to the turkey. Season and stir well. Cover and cook on a low heat for about 10 minutes while you finish the sauce.
- Gradually add the milk to the roux, continually whisking it in to avoid any lumps. Add the nutmeg (about 12 scrapes of a grater) if using, and some seasoning. Increase the heat and continue whisking the sauce until it thickens and coats the back of a spoon. Add a handful of the cheese and stir until it melts.
- Place half the turkey filling evenly in the bottom of an oven-proof dish. Pour over 1/3 of the white sauce. Add a layer of lasagne sheets, breaking one up to fill any gaps if necessary. Add the remaining filling. 1/3 of the sauce and another layer of lasagne. Pour the remaining sauce over the top and sprinkle over the cheese.
- Bake in the oven for 30 minutes until bubbling and cooked through.
- Serve with green salad leaves and crusty or garlic bread.
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