Anyhow, I thought I'd share a summery recipe with you, despite the lack of summer weather!
It's my Turkey, Leek & Bacon Lasagne.
SERVES 4-6
1 Pack Turkey mince, approx 400g
1 Pack of Bacon, cut into small cubes/strips (you could use Pancetta, but rashers are cheaper)
2 Leeks, thinly sliced
2/3 cloves Garlic, crushed
Large Glass of white wine
approx 200ml Single cream
fresh flat leaf parsley, finely chopped
Half a vegetable stock cube and seasoning
1 Pack fresh lasagne sheets
Basic white sauce, approx 1 pint
Ciabatta bread
Grated Cheese (I like mozzarella but cheddar or your favourite will do)
Make your crispy bread crumbs by cutting the ciabatta into small cubes and baking in a low oven to dry them out while you make the rest of the lasagne.
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| Once dried out crush the cubes to make chunky crumbs |
Soften the leeks and Garlic in a little olive oil for a couple of minutes in a deep non stick frying pan (I have a Saute pan)
Add chopped bacon and turn up the heat a little
Add the turkey mince and half a stock cube and cook for a couple of minutes.
Pour in the wine and cream leave to cook on a low heat.
Make white sauce (approx 25g flour & 25g butter, make a roux cook out & slowly add a pint of milk, season to taste)
Check seasoning on Turkey/Bacon mix You may NOT need to add salt as the bacon usually does the job for you.
Add Parsley to Mince/Bacon mix Stir in, take off the heat and set the pan to one side.
Make up the Lasagne with alternate layers of pasta and filling.
Top off with a final layer of pasta and top with the white sauce, bread crumbs & grated cheese.
Bake in an oven for about 30/35 mins at gas 4 or 180c
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| Child size portion at the front, adult portion at the back |
Serve with a nice green salad & garlic bread
Notes
1) I use a glass lasagne dish which is about 10 inches square & use about 3 layers of pasta.
2) Make the filling & use canelloni tubes instead of lasagne sheets, or just put on top of your favourite pasta & enjoy with out baking!!
Enjoy x
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