Tag Archives: pasta

Turkey lasagne with bacon, broccoli and leeks…

Got leftover turkey? Christmas is fast approaching and there is always the question of what to make with the leftover turkey.  Pies and curries are always a good option but I have been trying to devise something a little bit different and came up with the idea of using festive flavours in a lasagne and I promise you it works well!

The recipe below can be made using cooked or uncooked turkey and you could even substitute the lardons for leftover ham…  The lasagne combines the flavours of a good pie with a creamy white sauce and a delicious cheese topping.    There is no need to follow the recipe absolutely when making this lasagne. If you have other leftover vegetables that you think would work well in it – for example carrots or sweet potatoes – just throw them in and use any leftover gravy in place of the stock cube and water.

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Turkey lasagne with bacon, broccoli and leeks

Ingredients: (Serves 6)

  • 8-10 lasagne sheets

For the meat filling:

  • 300g of turkey breast, cooked or uncooked (cut into slices – if using uncooked turkey, then lightly dust the meat with some seasoned flour)
  • 100g lardons
  • 2 mushrooms (cut into chunks)
  • ¾ heads of broccoli (cut into chunks)
  • 2 small leeks (sliced)
  • ½ tsp thyme
  • 1 chicken stock cube
  • 100ml water
  • seasoning
  • oil (for cooking with)

For the white sauce:

  • 1pt milk
  • 30g butter
  • 1 handful of plain flour
  • A pinch of all spice
  • ¼ tsp thyme
  • 1 tbsp finely chopped leeks
  • pepper (for seasoning)

For the topping:

  • 25g hard cheese (e.g. Emmental, Cheddar and/or Red Leicester)

Steps:DSC_0676

Step 1 – prepare the meat filling

  • If you using uncooked turkey, fry it off in a little oil with the lardons and thyme on a medium heat.
  • Add the leeks and mushrooms (if you are using cooked turkey then add it now) – cook for 2-3 minutes.
  • DSC_0677Crumble over the stock cube and season then, add the water then cover and allow to cook for a further 2-3 minutes.
  • Add the broccoli pieces, remove from the heat and set to one side whilst you make the white sauce.

Step 2 – prepare the cheese sauce

  • Make a roux by melting the butter in a saucepan.
  • DSC_0679Add the flour and make a thick paste.
  • Slowly add the milk a little at a time, stirring/whisking continuously to avoid lumps.
  • Add the allspice, thyme, leeks and season with pepper.  Continue stirring/whisking until the sauce has thickened.

Step 3 – make up your lasagne

  • Soak the lasagne sheets in warm water for a minute or so.DSC_0681
  • Take a large oven proof dish and make up the lasagne in the following order:

  1. Meat sauce
  2. Lasagne sheets
  3. Meat sauce
  4. Lasagne sheets
  5. Cheese sauce
  6. Topping – scatter over the cheese

Step 4 – cook

  • Place in oven and bake at 180C fan for 25-30 minutes.
  • Serve. 

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Classic Lasagne

The weather is truly miserable at the moment, it is cold and rainy and it doesn’t make me want to go outside very much.  It is the perfect weather for enjoying a lasagne, another of my comfort foods.  The recipe below is our family recipe that I have been using for years.  It is everything you want from a lasagne – a meat sauce between layers of pasta and a creamy cheese sauce.  For some reason lasagne reminds me of my university days. I think this is because it is an affordable dinner party option that was always comforting and guaranteed to go down well!

Whilst I have been living in France I have been experiencing issues with the pasta bought locally not cooking properly which I think this is down to it containing a lot of starch.  Consequently, I have had to soak the pasta sheets before putting them in the lasagne rather than just putting them under the tap which I would normally do, which seems to have resolved the problem of excess starch.

As a family we tend to enjoy the lasagne with a big tomato and red pepper salad or coleslaw.  If I am feeling particularly indulgent I sometimes serve garlic bread as well.

 

Classic Lasagne

Ingredients: (Serves 6)

  • 12-16 lasagne sheets

For the meat sauce:

  • 300g minced beef
  • 1 onion (diced)
  • 1 garlic clove (minced)
  • 500ml passata (or tin of chopped tomatoes)
  • 1 heaped tbsp tomato puree
  • 1 beef stock cube
  • 1tsp mixed herbs
  • seasoning
  • oil (for cooking with)

For the topping:

  • 25g hard cheese (e.g. emmental or cheddar)
  • freshly grated nutmeg
For the cheese sauce:

  • 1pt milk
  • 50g butter
  • 1 handful of plain flour
  • ½tsp of freshly grated nutmeg
  • pepper (for seasoning)
  • 75g hard cheese (e.g. emmental or cheddar)

 

Steps:


Step 1 – prepare the meat sauce:

  • Place the onions and garlic in a frying pan with a little oil, cook for 2-3 minutes.
  • Add the meat and allow it to brown off.
  • Once the meat has browned off add the rest of the ingredients and allow to simmer for 15-20 minutes.

Step 2 – prepare the cheese sauce:

  • Make a roux by melting the butter in a saucepan.
  • Add the flour and make a thick paste.
  • Slowly add the milk a little at a time, stirring continuously to avoid lumps.
  • Add the nutmeg and season with pepper.
  • Once the sauce has thickened slightly add the cheese and stir until it is melted.

Step 3 – make up your lasagne:

  • Soak the lasagne sheets in warm water for a minute or so to remove some of the starch and allow them to soften slightly.
  • Take a large oven proof dish and make up the lasagne in the following order:
  1. Meat sauce
  2. Lasagne sheets
  3. Meat sauce
  4. Cheese sauce
  5. Lasagne sheets
  6. Meat sauce
  7. Cheese sauce
  8. Topping – scatter over the cheese and grate over some nutmeg.

Step 4 – cook:

  • Place in oven and bake at 180C fan for 30 minutes.
  • Serve with coleslaw, a salad and/or garlic bread.  Enjoy!