Christmas Lasagne by Booths
INGREDIENTS
• 12 lasagne sheets • 1 onion, diced • 2 garlic cloves, crushed • 50g butter • 600g cooked leftover turkey, finely diced • 1tsp mixed herbs
• 300ml gravy • Salt and pepper, to taste • 200g bechamel sauce • 12 pigs in blankets • 50g Cheddar cheese, grated • Small bunch sage, chopped
METHOD
1. Preheat the oven to 180°c/160°c Fan /356°F/Gas Mark 4 2. Blanch the lasagne sheets for 3 minutes in boiling water, remove and refresh in iced water 3. Gently fry the onion and garlic in butter until soft and golden brown 4. Add the diced turkey and mixed herbs and continue to fry for 2 minutes 5. Add the gravy, simmer for 2 minutes and season to taste with salt and pepper
6. To assemble the lasagne, spoon a third of the turkey mix into the oven proof dish and top with a layer of lasagne sheets 7. Repeat until all the turkey mix and lasagna sheets have been used 8. Top with the bechamel sauce and then arrange the pigs in blankets 9. Bake in the oven for 30 minutes, then sprinkle with cheddar cheese and cook for a further 10 minutes 10. Garnish with chopped sage and serve with salads and garlic bread
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