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Turkey and Leek Lasagne

By saraheoliver (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6
A different take on this classic with low-fat turkey and heaps of leeks
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Ingredients

Filling

  • 500g turkey mince
  • 5 large leeks, finely sliced
  • 1 tsp dried tarragon
  • 1 tbsp vegetable oil

White Sauce

  • 500g turkey mince
  • 5 large leeks, finely sliced
  • 1 tsp dried tarragon
  • 1 tbsp vegetable oil
  • 40g butter
  • 40g plain flour
  • 568ml milk
  • Freshly grated nutmeg (optional)
  • 120g grated cheddar cheese
  • 5-6 sheets of dried lasagne

Method

  • STEP 1
    Pre-heat the oven to 180 degrees. Heat the oil in a large pan. Brown the turkey mince, ensuring it breaks up nicely.
  • STEP 2
    Meanwhile start the white sauce: melt the butter in a small pan over a low heat. Add the flour and mix to form a roux. Allow this to cook out for a few minutes.
  • STEP 3
    Add the leeks and tarragon to the turkey. Season and stir well. Cover and cook on a low heat for about 10 minutes while you finish the sauce.
  • STEP 4
    Gradually add the milk to the roux, continually whisking it in to avoid any lumps. Add the nutmeg (about 12 scrapes of a grater) if using, and some seasoning. Increase the heat and continue whisking the sauce until it thickens and coats the back of a spoon. Add a handful of the cheese and stir until it melts.
  • STEP 5
    Place half the turkey filling evenly in the bottom of an oven-proof dish. Pour over 1/3 of the white sauce. Add a layer of lasagne sheets, breaking one up to fill any gaps if necessary. Add the remaining filling. 1/3 of the sauce and another layer of lasagne. Pour the remaining sauce over the top and sprinkle over the cheese.
  • STEP 6
    Bake in the oven for 30 minutes until bubbling and cooked through.
  • STEP 7
    Serve with green salad leaves and crusty or garlic bread.
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