Turkey Lasagne

Nothing beats a homemade lasagne on a cold autumn night. If you are like me and trying eat less red meat and a bit healthier why not swop the beef mince for turkey, don’t worry it will still taste amazing and packed full of flavour.

Prep Time: 30mins

Cook Time:20 – 25mins

Portions: 4 People


  • 1 Packet of Turkey mince
  • 1 finally chopping Onion
  • 3 Cloves of Garlic
  • 1 Large Carrot finally diced
  • Half a Pepper finally diced
  • Half a Courgette finally diced
  • Handful of Mushrooms finally chopped
  • 1 Tin of Tomatoes
  • 1 Carton of Passata
  • Worcestershire Sauce
  • Mix herbs/ Basil
  • 40g Butter
  • 40g Flour
  • 1 Pint of milk (I like to use Almond milk as it gives a great flavour)
  • Dried Lasagne sheets
  • Cheese as much as you like!


  1. People think lasagne is complicated but it’s so simple and very versatile to make. So first you need to brown your mince so put this in a large pan and brown off your mince, this will take a few minutes. Once it’s done put it to one side
  2. Now your mince is browned on a medium heat cook off your onions until they become translucent then add your garlic and the rest of your chopped veg and cook for a further few mins
  3. Now add your mince back in along with your tin tomatoes and passata, then season with salt, pepper, mixed herbs and Worcestershire sauce and let this simmer for a minimum of 20 mins
  4. Now that is simmering it’s time to make your white sauce. In a medium size sauce pan melt your butter then add in your flour and cook for a few minutes. This will cook the flour out and stop it from tasting floury. Now your flour is cooked out you need to slowly add your milk a bit at a time and let this simmer until it thickness, it’s that easy!
  5. By now both your sauces should be ready and you can start to assemble your lasagne. So first take your mince then a sheet of lasagne then top with your white sauce then continue this process until you have no more left, be sure your final layer is you white sauce. Then top with cheese, as much as you like, then cook for about 20 mins in the over until the cheese is golden and crisp the enjoy, but don’t burn your mouth

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