Turkey and Ham Lasagne
A delicious, creamy lasagne made with leftover roast turkey (or chicken) and ham.
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Ingredients
- 25 grams butter
- 1 onion
- 25 grams flour
- 1.5 pints milk
- 1 bay leaf
- 500-800 grams cooked turkey, chicken and/or ham shredded or cut into cubes
- 2 teaspoons mustard powder
- 12 lasagne sheets
- 250 grams frozen peas
- 50 grams grated parmesan
Instructions
- Preheat the oven to 180 degrees C.
- Melt the butter in a large saucepan over a medium heat. Peel and dice the onion: add to the saucepan.
- Stir in the flour. Cook for 2 minutes, then turn off the heat. Gradually add the milk, whisking all the time.
- When you have added all of the milk, turn the heat back on and add the bay leaf. Bring back to a simmer and stir until thickened, then add the mustard powder, meat, and some salt and pepper.
- Layer lasagne sheets, creamy sauce, then peas. Repeat. Finish with a layer of lasagne sheets then creamy sauce. Top with the grated Parmesan.
- Put in the oven and bake for 45 minutes until golden and bubbling.
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