Turkey, Ham and Leek Lasagne recipe
ingredients
1 tbsp oil
1 tbls (15 g) 1/2 oz butter
2 small leeks, roughly chopped and soaked to remove any grit
500 g extra lean turkey mince
1/2 x 175 g pack smoked ham, shredded
1/2 x 250 g pack fresh lasagne sheets
470 g jar Dolmio white sauce for lasagne
175 g Cheddar cheese, grated
500 g jar Dolmio lasagne bolognese sauce
75 g grated mozzarella
1 tbls (15 g) 1/2 oz butter
2 small leeks, roughly chopped and soaked to remove any grit
500 g extra lean turkey mince
1/2 x 175 g pack smoked ham, shredded
1/2 x 250 g pack fresh lasagne sheets
470 g jar Dolmio white sauce for lasagne
175 g Cheddar cheese, grated
500 g jar Dolmio lasagne bolognese sauce
75 g grated mozzarella
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Melt the oil and butter in a large frying pan and fry the leeks for 4-5 minutes over a low heat stirring occasionally until softened but not coloured. Stir in the turkey and cook for 5 minutes or until browned. Then lastly stir in the ham.
3. Place the lasagne sheets into a large bowl, cover with boiling water and leave to stand for 5 minutes, then drain.
4. Spread approximately 2 tbsp of the white sauce for lasagne over the base of a suitable sized ovenproof dish, then top with 2 of the lasagne sheets. Then spread half of the turkey, leek and ham mixture over and scatter with half the grated cheddar cheese.
5. Pour over half of the remaining white sauce to cover, top with 2 more sheets of fresh lasagne, the remaining turkey, leek and ham mixture, grated cheddar and white sauce and then the remaining lasagne sheets.
6. Finish with the bolognese sauce to cover, scatter over the grated mozzarella. Season to taste and then place in the oven on the middle oven shelf and cook for 40-45 minutes until golden brown and bubbling.
2. Melt the oil and butter in a large frying pan and fry the leeks for 4-5 minutes over a low heat stirring occasionally until softened but not coloured. Stir in the turkey and cook for 5 minutes or until browned. Then lastly stir in the ham.
3. Place the lasagne sheets into a large bowl, cover with boiling water and leave to stand for 5 minutes, then drain.
4. Spread approximately 2 tbsp of the white sauce for lasagne over the base of a suitable sized ovenproof dish, then top with 2 of the lasagne sheets. Then spread half of the turkey, leek and ham mixture over and scatter with half the grated cheddar cheese.
5. Pour over half of the remaining white sauce to cover, top with 2 more sheets of fresh lasagne, the remaining turkey, leek and ham mixture, grated cheddar and white sauce and then the remaining lasagne sheets.
6. Finish with the bolognese sauce to cover, scatter over the grated mozzarella. Season to taste and then place in the oven on the middle oven shelf and cook for 40-45 minutes until golden brown and bubbling.
serving amount
serves: 6
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