Leftover Turkey Lasagna
Ingredients
- 1 tsp olive oil, plus extra for greasing
- 400g cooked turkey shredded
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 tbsp fresh sage
- 150ml white wine
- 425ml chicken stock
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 1 tsp cornflour
- 2 × 250g tubs Quark
- 250ml skimmed milk
- freshly grated nutmeg
- 10 dried lasagna sheets, about 175g/6oz in total
- 15g/½oz freshly grated parmesan (about 5 tbsp)
Method
- Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the onion, celery, sage and wine and bring to the boil. Cover and gently cook for 8 minutes, until softened.
- Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 20 minutes by which time it will be nicely pulpy. Add the turkey for the last 5 mins to heat through. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
- Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
- Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagna, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagna. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
- Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.
