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Ingredients :
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1 tbsp olive oil
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225g / 8oz mixed mushrooms e.g. button,
chestnut and portabello, wiped and sliced
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15g / ½oz butter
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25g /1oz plain flour
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300ml / ½ pint skimmed milk
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1 bay leaf
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225g / 8oz cooked turkey, cubed
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¼ tsp freshly grated nutmeg
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salt and freshly ground black pepper
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400 g can plum tomatoes, drained and
chopped
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1 tsp dried mixed herbs
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9 lasagne sheets (about 150g / 5oz)
For the Topping :
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200ml / 7fl oz 0%-fat Greek yogurt
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1 medium egg, lightly beaten
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1 tbsp finely grated Parmesan cheese
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mixed salad leaves, to serve
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Method :
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Preheat the oven to 180°C/350°F/Gas
4. Heat the oil and cook the mushrooms until tender and all the juices
have evaporated. Remove and reserve.
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Put the butter, flour, milk and bay leaf
in the pan. Slowly bring to the boil, stirring until thickened. Simmer
for 2-3 minutes. Remove the bay leaf and stir in the mushrooms, turkey,
nutmeg, salt and pepper.
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Mix together the tomatoes, mixed herbs
and season with salt and pepper. Spoon half into the base of a 1.7
liter / 3 pint ovenproof dish. Top with 3 sheets of lasagne, then with
half the turkey mixture. Repeat the layers, then arrange the remaining
3 sheets of pasta on top.
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Mix together the yogurt and egg. Spoon
over the lasagne, spreading the mixture into the corners. Sprinkle with
the Parmesan and bake in the preheated oven for 45 minutes. Serve with
the mixed salad.
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