It’s raining today. As much as I harp on about how much I love the summer, rainy summer days are great too. As long as it isn’t cold or so windy that the rain hits you sideways then I’m happy.
Even so, there’s nothing better than a comforting meal for dinner at the end of a wet day. Turkey Lasagne is perfect.
In 1987 I was the proud owner of a Wendy House. This little house made of a plastic frame with a thin plastic cover and decorated with pictures of Roland Rat was my very own little haven. I enjoyed sitting inside it on rainy days and listen to the rain falling on the roof. That gentle, rainy noise always makes me nostalgic.
Unfortunately, in October of that year my Wendy House disappeared during a hurricane, leaving behind only fragments of my little haven that I was finding around the garden for weeks after.
Luckily my little house was soon replaced with a very similar looking model, but upgraded to a My Little Pony version so all ended well.
This simple cheesy recipe is great for the whole family to enjoy, you can even make two and freeze one for another rainy day. Just defrost on the morning of cooking and bake as normal.
- 500 g Turkey Mince
- 1 Onion
- 2 Cloves of Garlic
- 400 g Tin of Chopped Tomatoes
- 2 tbsp Tomato Puree
- 180 ml Beef Stock
- Splash Worcestershire Sauce
- 470 g Jar of Lasagne White Sauce
- Lasagne Sheets
- 100 g Mozzarella Cheese
- 100 g Cheddar Cheese
- 2 Slices of Bread
- Preheat oven to 200 oc (180 oc fan assisted)
- Chop Onion and Crush the garlic. Heat some oil in a pan and cook both until soft.
- Add turkey mince, break up any large pieces and cook until it is no longer pink.
- Add the tomato puree, tinned tomatoes, stock and Worcestershire sauce and continue to cook over a medium heat until the liquid is reduced and the mixture becomes thicker.
- Remove from heat and spoon a layer into an oven proof dish.
- Add a layer of lasagne sheets covering the meat.
- Follow with a layer of lasagne sauce.
- Repeat this 2 more times until you have used all the meat up. Finish with a layer of lasagne sauce.
- Sprinkle the cheese over the top.
- Cut your bread into little squares and place these on top.
- Place into the oven and bake for 40 minutes until golden.
Turkey Lasagne FAQ
Yes you can, once it has cooled and before you put it in the oven, cover the lasagne and freeze uncooked for up to 3 months.
We like to pair it with new boiled potatoes and a salad. But it also goes well with focaccia too.
After baking, leave the lasagne to rest for 15 minutes before serving. This should help the individual slices to retain their shape.
Yes you can, be sure to reheat thoroughly. This can be done in the microwave or covered in the oven. You will notice, however, that the topping won’t be as crispy.
Looking for More Turkey recipes?
Try this Turkey Chilli recipe now