Lasagne


Ingredients 20
Servings 6
Time

Ingredients

  • 350
    g
    uncooked ribbon, egg or spinach noodles
  • 1
    onion, finely chopped
  • 2
    cloves, garlic, crushed
  • 1
    green pepper, diced
  • 1
    kg
    turkey mince
  • 150
    ml
    white wine
  • 2
    tomatoes, skinned and coarsely chopped
  • 30
    ml
    tomato paste
  • 30
    ml
    chutney
  • 5
    ml
    mixed herbs
  • pinch nutmeg
  • salt
  • pepper
  • CHEESE SAUCE
  • 30
    ml
    butter
  • 30
    ml
    cake flour
  • 500
    ml
    milk
  • 10
    ml
    mustard powder
  • 100
    g
    Cheddar cheese, grated
  • salt and pepper to taste
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Cook the noodles in rapidly boiling salted water until soft. Drain and spoon into an ovenproof dish. Sauté the onion, garlic and green pepper until soft. Add the meat, a little at a time, and fry until done. Add the remaining ingredients, except the ingredients for the cheese sauce, and simmer for about 15 minutes until cooked. Season to taste with salt and pepper. Meanwhile, prepare the cheese sauce: Melt the butter and add the cake flour. Stir to form a smooth paste and cook for about 1 minute. Remove from the heat and slowly add the milk, stirring continuously. Return the saucepan to the stove and add the mustard powder, salt and pepper. Stir until the sauce comes to the boil and thickens. Remove from the heat and add half the Cheddar cheese. Stir until the Cheddar cheese has melted. Spoon the meat mixture on top of the noodles and top with the cheese sauce. Sprinkle with the remaining cheese and bake for about 30 minutes or until the cheese has melted and the dish is heated through. Serve with a salad.
 

Read more on: poultry  |  bake
 

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