Turkey Lasagne

Ingredients

  • 2 tbsp Olive Oil

  • 1 Leek, washed and sliced

  • 2 cloves Garlic, crushed

  • 200 g Mushrooms, sliced

  • 1/3 cup Plain Flour

  • 3 cups Milk

  • 3 cups Roasted Turkey, chopped

  • 1 1/2 cups Tasty Cheese

  • 375 g sheets Fresh Lasagne

  • 1 cup Tomato Passata

  • 200 g Fresh Ricotta Cheese (from the deli), crumbled

  • Rocket Leaves, to serve

Method

  • Preheat oven to 180°C or 160°C fan. Heat oil in a medium saucepan to medium-high heat. Add leeks and garlic and cook for 3 mins, or until softened. Add mushrooms and cook for 2 mins. Sprinkle with flour and cook for a further 2 mins. Add milk and cook, stirring, for 5-7 mins, or until thickened. Add turkey and ½ cup cheese. Season with salt and pepper.

  • Spread base of a 16cm x 28cm baking dish with ¹⁄3 cup turkey mixture. Top with 2 lasagne sheets. Spread with ¹⁄3 of remaining turkey mixture and another layer of lasagne sheets. Repeat layers twice more, finishing with lasagne. Top with tomato passata, ricotta cheese and remaining tasty cheese. Bake for 30-35 mins, or until golden and bubbly. Serve with rocket.