Turkey, Mushroom and Curly Kale recipe
ingredients
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
500 g pack turkey mince
400 g can chopped tomatoes
120 g pack mixed oyster mushrooms, torn
125 ml red wine
1 tbsp balsamic vinegar
1 tsp sugar
125 g curly kale
250 g pack fresh Italian lasagne sheets
300 g tub fresh four cheese sauce
1 tbsp Parmesan cheese, grated
50 g pine kernels,
1 onion, finely chopped
1 clove garlic, finely chopped
500 g pack turkey mince
400 g can chopped tomatoes
120 g pack mixed oyster mushrooms, torn
125 ml red wine
1 tbsp balsamic vinegar
1 tsp sugar
125 g curly kale
250 g pack fresh Italian lasagne sheets
300 g tub fresh four cheese sauce
1 tbsp Parmesan cheese, grated
50 g pine kernels,
method
Wash and blanch the curly kale in boiling water for 1 minute then drain and refresh in cold water.
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Heat the oil in a large pan and cook the onion until softened then add the garlic and cook for a further minute.
3. Add the turkey mince to the pan and cook until sealed on all sides, then pour in the tomatoes.
4. The mushrooms, red wine, vinegar and sugar can then be added to the pan and allowed to simmer gently on a low heat for 15-20 minutes.
5. Place the sheets of lasagne in a large bowl, cover with boiling water and leave to stand for 5 minutes then drain.
6. Arrange layers of tomato sauce, lasagne sheets and curly kale in a greased 30 cm x 22 cm ovenproof dish.
7. Pour the four cheese sauce on the top and spread evenly over the surface and sprinkle over the Parmesan and pine kernels.
8. Bake in the oven for 30-35 minutes until golden on top.
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Heat the oil in a large pan and cook the onion until softened then add the garlic and cook for a further minute.
3. Add the turkey mince to the pan and cook until sealed on all sides, then pour in the tomatoes.
4. The mushrooms, red wine, vinegar and sugar can then be added to the pan and allowed to simmer gently on a low heat for 15-20 minutes.
5. Place the sheets of lasagne in a large bowl, cover with boiling water and leave to stand for 5 minutes then drain.
6. Arrange layers of tomato sauce, lasagne sheets and curly kale in a greased 30 cm x 22 cm ovenproof dish.
7. Pour the four cheese sauce on the top and spread evenly over the surface and sprinkle over the Parmesan and pine kernels.
8. Bake in the oven for 30-35 minutes until golden on top.
serving amount
serves: 4 - 6
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