A tasty, healthy twist on a classic: Turkey lasagne recipe
Turkey's not just for Christmas! We've replaced classic beef mince with turkey mince in this lasagne recipe for a lighter take on the traditional Italian dish.
Looking for a lighter, healthier twist on a classic comfort food? This easy turkey lasagne is your new go-to recipe, proof that turkey is very much not just for the winter months.
It's packed with lean protein, oodles of veggies and classic Italian herb and delivers all the rich, cheesy satisfaction of traditional lasagne, in a lighter format. Quick to throw together and full of goodness, it’s a modern take on lasagne that doesn’t compromise on taste.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Cal/Serv:
716
Ingredients
1
onion, roughly chopped
2
carrots, trimmed and roughly chopped
2
celery sticks, trimmed and roughly chopped
4Tbsp.
olive oil
500g
turkey breast mince
150ml
red wine
2
x 400 g tins chopped tomatoes
150ml
strong chicken stock
Large handful fresh basil leaves, torn
4Tbsp.
plain flour
600ml
semi-skimmed milk
9
dried lasagne sheets
125g
ball mozzerella, torn into pieces
Directions
Step 1In a food processor, whiz the onion, carrot and celery until finely chopped. Heat 2tbsp of the oil in a large pan and fry the chopped veg for 5min or until softened. Turn up the heat, add the turkey and fry for 8-10min, stirring occasionally, until lightly golden. Add the wine and simmer for 5min.
Step 2Stir in the tomatoes and the stock. Bring mixture to the boil and simmer for 15min until thickened. Check the seasoning.
Step 3Next make the white sauce. Heat the remaining oil in a small pan, and stir in the flour. Cook for 30sec, then take the pan off the heat and gradually whisk in the milk. Return the milk mixture to the heat. Bring to the boil, stirring constantly, then simmer for 5min (stirring occasionally) until thickened and glossy. Check the seasoning.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Spoon a third of the mince mixture into the base of a 2 litre ovenproof serving dish. Cover with three lasagne sheets and a little of the white sauce. Repeat the layering process twice more, finishing with a layer of white sauce.
Step 5Dot over the cheese and cook for 30-35min until bubbling and golden (cover with foil if the cheese is browning too quickly). Serve immediately with a salad.
Why turkey mince?
It's leaner than beef mince, and high in protein, so a great alternative for lasagne, as the gentle cooking in a well flavoured ragu keeps it tender and juicy. You could of course make this with light beef mince, or pork mince, if you prefer.
Could I make this veggie?
You could swap the turkey mince for a meat-free alternative, and use vegetable stock instead of chicken stock. Alternatively check out one of our delicious vegetarian lasagnes: we've got a classic one made with Quorn, or there's an easy cheaty ricotta and veg lasagne.
Can this be prepped ahead?
Assemble the lasagne to step 5, including adding the mozzarella, then cool, cover and chill. Complete recipe to serve, allowing a little extra time for the lasagne to fully cook though - check it's piping hot in the centre.
Per Serving:
Calories: 716
Fibre: 5 g
Total carbs: 78 g
Sugars: 20 g
Total fat: 23 g
Saturated fat: 8 g
Protein: 53 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
