Use your leftover christmas turkety to whip up a delicious cheesy lasagne.


  • 2 tbsp olive oil

  • 1 leek, washed and sliced

  • 2 cloves garlic, crushed

  • 200g mushrooms, sliced

  • ¹⁄3 cup plain flour

  • 3 cups milk

  • 3 cups roasted turkey, chopped

  • 1½ cups tasty cheese

  • 375g fresh lasagne sheets

  • 1 cup tomato passata

  • 200g fresh ricotta cheese (from the deli), crumbled rocket leaves, to serve


  • 1.

    Preheat oven to 180°C or 160°C fan. Heat oil in a medium saucepan to medium-high heat. Add leeks and garlic and cook for 3 mins, or until softened. Add mushrooms and cook for 2 mins. Sprinkle with flour and cook for a further 2 mins. Add milk and cook, stirring, for 5-7 mins, or until thickened. Add turkey and ½ cup cheese. Season with salt and pepper.

  • 2.

    Spread base of a 16cm x 28cm baking dish with ¹⁄3 cup turkey mixture. Top with 2 lasagne sheets. Spread with ¹⁄3 of remaining turkey mixture and another layer of lasagne sheets. Repeat layers twice more, finishing with lasagne. Top with tomato passata, ricotta cheese and remaining tasty cheese. Bake for 30-35 mins, or until golden and bubbly. Serve with rocket.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 631kj
  • Fat Total 18g
  • Saturated Fat 8g
  • Protein 32g
  • Carbohydrate 81g
  • Sugar 8g
  • Sodium 226mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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