Turkey Lasagne

  • 1kg Fresh Turkey Mince
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g jar of Bolognese sauce
  • 500g low fat natural yoghurt
  • 200g low fat ricotta cheese
  • 1⁄2 teaspoon ground nutmeg
  • 100g parmesan, grated
  • 250g frozen spinach, thawed
  • 1 box oven ready lasagne sheets
  • Salad
  • 250g green salad
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

 

Preheat oven to 180ºC. Heat oil in a large heavy based frying pan, cook onion and garlic until onion is softened. Add turkey mince, cook until browned. Add Bolognese sauce to pan, simmer for 10 minutes. Remove from heat.

Place yoghurt, ricotta, nutmeg and 3/4 parmesan into a bowl and combine. 

To assemble lasagne, layer 1/3 turkey sauce into the base of a medium, 8 cup capacity ovenproof dish, then lasagne sheets, covered with 1/3 of yoghurt mixture. Top with half the spinach. Repeat with another layer and finish with a layer of turkey, lasagne sheets then yoghurt sprinkled with remaining parmesan cheese. Bake for 45minutes.

To prepare salad, place leaves in a large bowl and toss with oil and vinegar. Serve wedges of lasagne with salad.

 

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.