Turkey Lasagna
with Béchamel Sauce and Mozzarella- Milk
- Wheat
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
- Gluten
- Egg
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Ground turkey • Mirepoix (onion, carrot, celery) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
250 g
Ground Turkey
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
113 g
Mirepoix
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
1 tbsp
Butter*
½ cup
Milk*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 400°F. Wash and dry all produce.
- Heat a large pot over medium.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook for 3-4 min, stirring occasionally, until softened.
- Season with salt, pepper and Italian Herb Spice Blend.
- To the pot, add 1tbsp ( 2tbsp) turkey Cook for 1-2 min, breaking up turkey into smaller pieces, until starting to brown.
- Add crushed tomatoes, garlic puree and 1/2 cup (1 cup) water. Bring to a simmer over medium-high. Once simmering, reduce heat to medium. Cook for 5-8 min, stirring occasionally, until no pink remains in turkey.**
- Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Meanwhile, heat a medium pot over medium.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot to melt.
- Sprinkle over Cream Sauce Spice Blend. Cook for 30 sec, until well combined.
- Add 1/2 cup (1 cup) milk. Cook for 3-4 min, whisking constantly, until thickened. Season with salt and pepper. Set aside.
- In an 8x8-inch (9x13-inch) baking dish, add 1/2 cup (1 cup) turkey-tomato sauce.
- Spread sauce to cover the bottom of baking dish completely.
- Lay some lasanga sheets over top.
- Spread another 1/2 cup (1 cup) turkey-tomato sauce over lasagna sheets.
- Repeat process, until turkey-tomato sauce is finished, then top with last lasagna sheets.
- Top with béchamel sauce, then sprinkle cheese over top.
- Cover lasagna with foil and bake in the middle of the oven for 20-25 min.
- Uncover, then return to the oven for 10-15 min, until a knife poked into the middle of lasagna has no resistance.
- Set aside for 5-10 min, until cooled slightly.
- Cut lasagna into 4 (8) pieces.
- Divide lasagna between plates.
If you've opted to get turkey, add 1 tbsp (2 tbsp oil) then cook in the same way the recipe instructs you to cook beef.**
