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Turkey and mushroom lasagne

  • 0:25 Prep
  • 1:20 Cook
  • 8 Servings


  • 3 teaspoon extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 3 celery sticks, finely chopped
  • 1 tbs chopped fresh oregano
  • 4 garlic cloves, crushed
  • 500g lean turkey mince
  • 80ml (1/3 cup) white wine
  • 2 tablespoon tomato paste
  • 400g can diced tomatoes
  • 500g cup mushrooms, sliced
  • 3 large (140g) fresh lasagne sheets
  • 1 tablespoon finely grated parmesan
  • Baby rocket, to serve
  • Spinach, to serve

Spinach cheese sauce

  • 500g low-fat creamed cottage cheese
  • 250g pkt frozen spinach, thawed, excess water removed
  • 60ml (1/4 cup) milk
  • 1 egg, lightly whisked


  • 1
    Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 6-7 minutes or until vegetables are soft. Add the oregano and half the garlic and cook, stirring, for 1 minute or until aromatic.
  • 2
    Add the mince and cook, using a spoon to break up any lumps, for 4-5 minutes or until browned. Add the wine and simmer until almost evaporated. Add the tomato paste and stir for 1 minute. Add tomato and 250ml (1 cup) water and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes, until thickened.
  • 3
    Meanwhile, heat the remaining 2 teaspoon oil in a large frying pan over high heat. Cook the mushroom, in batches if necessary, stirring, until golden and any liquid has evaporated. Add the remaining garlic and cook, stirring, for 1 minute or until aromatic. Set aside. 4 For the spinach cheese sauce, place cottage cheese, spinach, milk and egg in a large bowl. Stir until well combined. Season.
  • 4
    Preheat oven to 180C/160C fan forced. Lightly spray a 2L (8 cup) baking dish with oil. Spread half the mince mixture over the base of the prepared dish. Top with half the mushroom and half the spinach cheese sauce. Place a layer of lasagne sheets on top, cutting to fit if necessary. Top with remaining mince, mushroom and pasta. Spoon over the remaining spinach cheese sauce. Sprinkle with parmesan.
  • 5
    Bake for 35-40 minutes or until golden and bubbling. Set aside for 10 minutes to rest before slicing. Serve with rocket and spinach.

Source: taste.com.au


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