TURKEY LASAGNE

• porsi: 4

Bahan-bahan

2 tbsp olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, crushed

500g turkey mince

Salt and black pepper

150ml red wine

2 x 400g tins of chopped tomatoes

150ml chicken stock

2 tbsp fresh basil, chopped

9 dried lasagne sheets

1 x 125g ball of mozzarella, shredded

For the white sauce:

50g butter

4 tbsp plain flour

600ml milk

Petunjuk

1 Heat the oil in a large pan over a medium heat. Add the onion, carrots and celery for and cook for five minutes or until softened. Add the garlic and cook for 1-2 minutes longer.

2 Turn the heat to high. Add the turkey mince and cook for 8-10 minutes until lightly golden with no pink parts remaining, breaking up any lumps with a wooden spoon. Season with salt and pepper, add the wine and allow to simmer for five minutes.

3 Stir in the tomatoes, stock and basil. Bring to the boil, then reduce the heat and simmer for 15 minutes or until thickened. Season to taste.

4 For the white sauce, melt the butter in a small pot over a medium-high heat. Whisk in the flour and cook for 30 seconds.

5 Remove from the heat and gradually whisk in the milk, a little at a time.

6 Return to the heat and bring to the boil, stirring constantly. Reduce to a simmer for five minutes until thickened and glossy, stirring occasionally. Season with salt and pepper.

7 Preheat the oven to 200°C/180°C fan/gas mark 6.

8 Spoon a third of the turkey mince mixture into a 30 x 20cm ovenproof baking dish. Cover with three lasagne sheets and some of the white sauce. Repeat this step two more times, finishing with a layer of white sauce.

9 Sprinkle over the grated mozzarella and top with some black pepper.

10 Bake for 30-35 minutes until golden on top and bubbling around the edges, then serve.