Spicy turkey and bean lasagne
Layers of pasta with a lightly spiced turkey and kidney bean mixture, topped with cheese.
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
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You will need
- 1 tablespoon Sainsbury's olive oil
- 1 onion, peeled and chopped
- 1 x 260g pack Sainsbury's British turkey breast fillet portions, cut into 2cm pieces
- 1 x 420g tin Sainsbury's red kidney beans in chilli sauce
- 1 x 400g carton basics chopped tomatoes
- 1 teaspoon mixed dried herbs
- 1 x 25g pack white sauce mix by Sainsbury's
- 300ml semi skimmed milk
- 100ml Sainsbury's half fat crème fraîche
- ½ x 250g pack basics lasagne sheets
- ½ x 125g pack basics mozzarella cheese ball
Recipe Information
Step by step guide to making Spicy turkey and bean lasagne
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a frying pan and cook the onion for 5 minutes until it begins to soften.
- Stir in the turkey and cook for a further 5 minutes, until it begins to brown. Stir through the kidney beans in chilli sauce, tomatoes and herbs, and simmer for 5-10 minutes.
- Meanwhile, make the white sauce following pack instructions, using the 300ml of milk, then stir together with the crème fraîche.
- Spoon a third of the turkey mixture into a 1.5-litre ovenproof dish. Cover with a single layer of pasta sheets and spread a spoonful of the white sauce over the top.
- Repeat twice, finishing the final layer with the remaining white sauce. Top with the mozzarella and bake for 30 minutes, until golden.
Make it veggie: Try swapping the turkey breast fillets for 454g Sainsbury's meat-free mince.
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Nutritional information for Spicy turkey and bean lasagne
Nutritional information for Spicy turkey and bean lasagne
Nutrition type | per serving |
---|---|
Calories | 473 kcal |
Total Fat | 12.4g |
Saturated Fat | 5.2g |
Salt | 1.9g |
Sugar | 15.2g |
This recipe is:
- No egg products
- No nut products