Turkey Leftovers – Cheat’s Turkey Lasagne
This recipe is inspired by classic Italian lasagne but adapted for a post-holiday kitchen — practical, quick, and budget-friendly. We skip the slow-cooked ragù and make a quicker, lighter, but still deeply comforting version.
Ingredients
For the sauce:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 × 400 g tin chopped tomatoes
2 tbsp tomato purée
½ tsp dried oregano or Italian herbs
1 tsp sugar (to balance acidity)
350–400 g cooked turkey, shredded or chopped
Salt and black pepper, to taste
Small handful fresh basil or parsley, roughly chopped (optional)
For the white sauce (quick béchamel):
30g butter
30g plain flour
450ml milk (whole or semi-skimmed)
50g grated cheese (cheddar, mozzarella, or a mix)
Pinch of nutmeg (optional)
Salt and pepper, to taste
To assemble:
12 -14 dried lasagne sheets (depending on dish size)
50 g extra grated cheese for topping
Method:
Make the tomato–turkey sauce; heat olive oil in a saucepan over medium heat. Add onion and cook for 5–7 minutes until softened. Stir in garlic, cook for 30 seconds, then add chopped tomatoes, tomato purée, herbs, and sugar. Simmer gently for 10–15 minutes until slightly thickened. Add the turkey, season well, and simmer another 15 minutes to warm through. Stir in fresh herbs if using.
Make the white sauce; melt butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened (about 5–7 minutes). Add grated cheese, season, and mix until melted and glossy.
Assemble the lasagne; Preheat oven to 190 °C (fan 170 °C). In a medium baking dish (about 20 × 25 cm), layer as follows:
A little white sauce to coat the base
Add lasagne sheets
Add the turkey–tomato sauce and repeat!
Final layer of white sauce on top with a sprinkle the extra grated cheese over the top.
Bake for 25–30 minutes, until golden and bubbling. Let rest for at least 10 minutes before serving to help it set.