- 700g turkey mince
- 3 rashers of bacon
- 1 carrot
- 1stick of celery
- 1 onion
- 2 tbsp olive oil
- 2 tbsp tomato puree
- ¾ pint of chicken or veg stock
- Lasagne sheets
- Sauce: 25 g butter
- Sauce: 50g plain flour
- Sauce: 600ml milk
- Sauce:125g mature cheddar cheese
- Sauce: 1 tbsp mustard
- Sauce: salt and pepper
A lasagne made with turkey mince and lots of veg, often what needs to be used up in the fridge! I had some fresh parsley that needed using so I put that on the top.
Prep all your veg first bar the onion. Chop the carrot and pepper into small pieces. Crush the garlic cloves and place to one side.
Chop the bacon finely.
Now put the oil in the pan over a high heat and cook the turkey mince, add the bacon after a few minutes and cook for an additional 5 mins. Season with salt and pepper.
Remove the meat and set to one side. Chop the onion. Gently fry the onion in the pan for 3-5 mins and then tip the meat back in and cook for another minute.
Now add all the veg including the garlic and the puree and cook for an additional 5 minutes, stirring. Boil the kettle, make the stock and pour over. Stir again. Bring to the boil and then place the lid on the saucepan and simmer for approx. 30 mins.
Set the timer for 20 mins.
For the sauce- grate the cheese, measure out the milk etc.
When the timer goes off, begin making the sauce and re set for a further 10 mins. (remember to switch the meat simmering in the pan at the end of the 10 mins!)
To make the sauce: place the butter in the pan, let it melt and then add the flour, mix together with a balloon whisk continually. Now add the milk a little at a time. Keep stirring! The sauce will begin to thicken. When you have added all the milk, stir for an additional minute. Then add half of the cheese and really mix well. The sauce should be thickish. Now add the tablespoon of mustard, stir again. The sauce is ready. Taste and season.
Turn the oven on Gas mark 5 (3756 F or 190 Celsius)
To arrange the lasagne sheets; a layer of meat sauce followed by the lasagne sheets and a good coating of the sauce. Repeat ending with a layer of lasagne. Pour the sauce over the top ensuring the lasagne sheets are covered and sprinkle the rest of the cheese over the top.
Place in oven on middle shelf for 1 hour.
Serve with extra veg or a simple green salad.