Striving for a simple, yet delicious dinner tonight I turned again to Delia and wanting to avoid going out on this chilly Sunday I decided to stay in and use up what I had in the cupboard. The deciding factor in this decision was the turkey breast mince sitting obligingly in the freezer, ready to be used in something super yummy! So I used Delia’s classic lasagne recipe, which is a long-standing family favourite but to use what we had instead of the full-works and it was incredibly good! Served with a very simple salad of rocket dressed with olive oil and balsamic vinegar.
I started out with Delia’s classic ragu recipe and then modified it a little purely because I used what I had (the original is IMMENSE and you should try that too!).
This is what I did:
For the Ragu:
1 pack of Turkey Mince
1 Tsp Olive Oil
1 Large onion, very finely diced (as finely as I could!)
1 Fat clove of Garlic
1 Can of tinned Tomatoes
2 Tbsp Tomato puree
4 Tbsp Red wine (I had one open!)
For the white sauce:
40g Butter / Stork
25g Plain Flour
250ml Milk, add gently until the sauce if the right consistency
For the lasagne:
Third of a tub of pesto (entirely optional)
Enough pasta sheets to cover the dish three times (I used 10.5)
Cheese if you have it for the topping, cheddar or parmesan
1) I used a rectangular ceramic dish 30cm x 20cm, you could use any dish you like, but the smaller it is the more layers you will have to do, or you could do two small ones!
2) To make the Ragu;
a) Put a deep frying pan on a low heat (2 on electric hob), add the oil and fry the onions and garlic gently for 5 minutes until they have softened.
b) Add the turkey mince and turn up the heat to full, stir until the turkey has browned.
c) Turn down the heat to medium again and add the tomatoes, puree, wine, basil and seasoning.
d) Simmer for 40-45 minutes to ensure it has reduced to a tasty sauce.
3) To make the white sauce;
a) Add the butter and flour to a saucepan and stir to combine and ensure there are no lumps.
b) Slowly add the milk a little at a time, stirring all the time to ensure it remains smooth and stop when it looks like the right consistency (should be pourable but around the texture of a wet bread sauce).
4) To make the lasagne;
a) Layer in the dish as follows; ragu, white sauce, pesto, pasta sheets and continue until you have run out (I did three layers), finishing with white sauce on the top. If you have cheese (I didn’t), you can grate and sprinkle on top at this point.
b) Bake in the oven on 160 degrees fan assisted for 35-45 minutes. Remove from oven when cooked through and crispy and brown on top.
5) Serve with a green salad or green beans!
N.B. This is perfect to make ahead of time and keep in the fridge a day or two before you want it or I believe it also freezes well, but wouldn’t last that long in my house! DELICIOUS!