Turkey- Its more than just for Christmas!
Too often Christmas is the only time of year when we see certain familyand friends, and it can be the same with turkey! With the versatility of themany Inghams turkey cuts, its easy to incorporate this perfect protein intoyour daily meal routine, instead of using it as a once a year Christmasfeast. With Inghams turkey products available at most Coles and Woolworthssupermarkets across Australia, its now easier than ever to make turkey aneveryday food.
Turkey Mince is an excellent lean substitute for lamb, beef, or porkmince. It can be prepared by the same cooking methods and offers a leanalternative to other meats. The natural mild taste of turkey combinesreadily with different seasonings, making it an ideal choice in spicy ethnicdishes like Thai Turkey Rissoles or Spicy Turkey Mince Potatoes. Turkeymince is also a wonderful addition to more traditional recipes like lasagneand meatloaf.
TURKEY LASAGNEServes: 6
Preparation Time: 20 Minutes
Cooking Time: 75 Minutes
1kg Fresh Ingham Turkey Mince
1 tablespoon olive oil
2 garlic cloves, crushed
1 large onion, finely diced
500g jar of Bolognese sauce
500g low fat natural yoghurt
200g low fat ricotta cheese
1?2 teaspoon ground nutmeg
100g parmesan, grated
250g frozen spinach, thawed
1 box oven ready lasagne sheets
9 cups green salad
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Preheat conventional oven to 180°C. Heat the oil in a large pan and cookthe garlic and onion until the onion is soft. Add the turkey mince and cookuntil it is browned and broken into small pieces.
Add the Bolognese sauce and allow to simmer for 10 minutes.
Place the yoghurt, ricotta, nutmeg and three-quarters of the parmesaninto a separate bowl and stir to combine.
Layer one-third of the meat sauce in a 34 x 22 x 7cm ovenproof dish,then the lasagne sheets and one-third of the yoghurt sauce.
Top with half the spinach. Repeat with another layer and then finishwith a layer of lasagne topped with the cheese sauce and a sprinkle of theextra parmesan. Bake for 45 minutes.
Serve with a green salad drizzled with olive oil and balsamic vinegar.