Bolognese lasagne with minced turkey
very easy
60 mins
60 mins
Ingredients
- 750 g Tomatoes
- 2 (approx. 250 g) Carrots
- 1 Stalk leek (leek)
- 2 stalks of celery
- 400 g Turkey Breast
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 TABLESPOON dried oregano
- 1 TABLESPOON Tomato paste
- 100 ml Vegetable broth
- 12 (à 16 g) Lasagne sheets
- 1 package (125 g each) Mozzarella cheese light
- 7-10 Tbsp Grease
Directions
- 1
Wash and clean the tomatoes. Peel carrots. Clean and wash the leek and celery. Cut vegetables into small pieces. Wash the meat, dab dry and cut into fine pieces (alternatively you can also put the meat through a meat grinder)
- 2
Heat the oil in a pot. Fry the turkey meat for approx. 4 minutes while turning. Season with salt and pepper. Add the vegetables, except the tomatoes, and fry for another 2-3 minutes. Season with salt, sugar, oregano and pepper. Mix in the tomato paste, add the tomatoes and stock. Bring to the boil and simmer for about 10 minutes. Season again with salt, sugar, oregano and pepper
- 3
Grease an ovenproof dish (17 x 25 cm). Spread some turkey bolognese on the bottom of the dish. Cover with 3 lasagne plates. Spread 1/3 of the remaining turkey bolognese on top. Cover with 3 more lasagne plates. Repeat the process 2 more times. Finish with the remaining bolognese. Drain the mozzarella, cut into slices and spread on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and garnish with fresh oregano
Nutrition Facts
300 kcal
29 g
7 g
27 g
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