Turkey and broccoli lasagne

    1 hour 5 min

    A quick-to-make lasagne using leftover roast turkey. You can sneak in any vegetables you happen to have!

    36 people made this

    Serves: 4 

    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 1/2 teaspoon minced garlic
    • 1 tablespoon vegetable oil
    • 280g cooked turkey, sliced
    • 100g cooked broccoli
    • 2 tablespoons butter
    • 4 tablespoons plain flour
    • salt and freshly ground black pepper, to taste
    • 350ml milk
    • 450g lasagne sheets
    • 120g mozzarella cheese, grated

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 degrees C /gas mark 4.
    2. In a medium frying pan gently cook the chopped onion, celery and garlic in oil until soft and tender. Add turkey and broccoli. Set aside.
    3. To make white sauce: In a small saucepan over low heat melt butter. Remove from heat and add flour, salt and pepper; blend well. Return to low heat, whisk in milk and cook until thick.
    4. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of lasagne sheets. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 of the grated mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining mozzarella cheese.
    5. Bake for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

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