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 Turkey and Butternut Squash Lasagne

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Posts : 547
Join date : 2009-05-05

PostSubject: Turkey and Butternut Squash Lasagne   Sat 09 Jul 2011, 02:06

Turkey and butternut lasagna serves 4

This recipe uses the bns instead of pasta ...hope you like it
400g turkey thigh diced very small 12pp
1 med onion chopped 0pp
1 large red pepper (roasted no oil skin & seeds removed)
chopped small dice 0pp
1 teasp crushed garlic 0pp
1 400g tinned tomatoes chopped 0pp
1 x 150g Dolmio stir in (cherry tom & pesto) 4pp
1/2 butternut squash (top end) 0pp
1/4-1/2 teasp mixed herbs
white sauce
50g l/f spread 5pp
35g flour 4pp
1/2pt sk milk 3pp
water 0pp
25g l/f cheese grated 2pp
1/2 ball light mozzerella 2pp

total pp's 32pp
4 ptns = 8pp per prtn

dry fry the turkey until just coloured add in onion garlic n peppers cook for a few mins.Add in tomatoes and Dolmio simmer about 15mins.season to your taste.peel butternut and slice thinly ( this is the lasagna part) cook in boiling salted water for a few mins to soften.Layer turkey sauce with the bns.
for the sauce: melt the marg and add in flour to form a paste cook for a couple of mins.slowly add the milk and stirring all the time thin out with water .Add in the grated cheese and stir until melted,season.pour sauce over lasagna and sprinke with chopped/torn or grated mozzerella bake @180 c until golden and soft to cut with a knife ......enjoy
this comes out a little runny so you could have a pitta or something to suck up the juices or leave to cool when it will become firmer and then reheat
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