A quick-to-make lasagne using leftover roast turkey. You can sneak in any vegetables you happen to have!
36 people made this
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
450g lasagne sheets
120g mozzarella cheese, grated
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 degrees C /gas mark 4.
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.
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.
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.
Bake for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.