Lasagne with turkey

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Lasagne is a wide and flat type of pasta and possibly one of the oldest shapes. The word also refers to a dish made with this type of pasta. As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Nowadays in Italy, since the only type of wheat allowed for pasta is durum wheat, lasagne are made of semolina (from durum wheat) and eggs.

This easy-to-make baked pasta dish is delicious made with cooked turkey left over from the roast dinner and broccoli florets in a creamy cheese sauce.


(for 4 serves)

1 onion, chopped

2 garlic cloves, finely chopped

450 g cooked turkey meat, finely diced

225 g mascarpone

30 ml / 2 tbsp fresh tarragon

300 g broccoli, broken into florets

salt and ground black pepper, to taste

115 g no pre-cook lasagne verdi.

For the sauce:

50 g butter

600 ml milk

75 g freshly grated grano padano cheese

30 ml light olive oil

30 ml / 2 tbsp plain flour


Preheat the oven to 180°C / 350°F / Gas 4. heat the oil in a pan and cook the onion and garlic until softened but not coloured. Remove from the heat and stir in the diced turkey, mascarpone and tarragon and season with salt and pepper to taste.

Blanch the broccoli for 1 minute, then drain and rinse under cold water. Drain well and set aside.

To make the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute, still stirring. Remove from the heat and gradually stir in the milk.

Return to the heat and bring the sauce to the boil, stirring constantly. Simmer for 1 minute, then add 50 g of grano padano and seasoning to taste.

Spoon a layer of the turkey mixture into a large, shallow ovenproof dish. Add a layer of broccoli and cover with sheets of lasagne. Coat with cheese sauce.

Repeat these layers, finishing with a layer of sauce on top. Sprinkle with the remaining cheese and bake for 35 – 40 minutes.