Subscribe to our Newsletter
Black November is upon us!

Loading…

Roast Turkey and Vegetable Lasagna, Au Gratin Recipe

Roast Turkey and Vegetable Lasagna, Au Gratin
Source: Flamingo

Loading…

Ingredients

  • 450 g roast turkey, cut in pieces (white and dark meat)
  • 12 lasagna noodles, cooked
  • 750 ml thick bchamel sauce
  • 250 g mozzarella cheese, grated
  • 150 g parmesan cheese
  • tsp. dried oregano
  • 2 tbsp. fresh basil, minced
  • Freshly grated nutmeg, to taste
  • Freshly ground salt and pepper, to taste
  • 2 green zucchini, sliced lengthwise
  • 1 red bell pepper, in quarters
  • 1 onion, in quarters
  • 30 ml (2 tbsp.) olive oil
  • tsp. rosemary
  • Freshly ground salt and pepper, to taste
  • 75 ml ( cup) butter
  • 75 ml ( cup) all purpose flour
  • 600 ml (2 cups) cold milk
  • 4 egg yolks
  • Freshly grated nutmeg, to taste
  • Freshly ground salt and pepper, to taste
PREP TIME
30m
COOK TIME
45m
YIELD
12 servings

Instructions

  • In saucepan, melt butter, add flour and cook for one minute. Add milk while whisking thoroughly. -Season with nutmeg, salt and pepper.
  • Bring to the boil while whisking and cook for two minutes. Remove from heat.
  • Place egg yolks in large bowl, add a bit of sauce and whisk. Gradually add remaining sauce and set aside to cool.
  • Preheat oven to 425F (220C).
  • On rimmed baking sheet, toss vegetables with combined oil and rosemary. Season with salt and pepper and toss to make sure vegetables are well coated.
  • Bake in oven, stirring occasionally, until vegetables are tender.
  • In au gratin dish, alternate layers of sauce, turkey, roasted vegetables and cheese mix, keeping enough cheese for top layer.
  • Lower oven temperature to 350?F (177?C) and bake for 45 minutes.
  • Take out of oven and set aside for 10 minutes before serving.

Dinner

Loading…

A recipe from Flamingo

https://www.flyers-on-line.com/data/recipes/144/roast-turkey-and-vegetable-lasagna-au-gratin.jpg

Find, Shop & Save by Category


Printed from Flyers-Online.com