Hearty lasagna for lunch: an unusual recipe
Lasagna is a dish that is popular all over the world. It is based on thin sheets of dough, delicate bolognese sauce, and juicy meat filling. In the classic version, chicken or pork is most often used, but turkey will be delicious too.
The idea of cooking lasagna with turkey for lunch was shared by the famous Ukrainian chef Volodymyr Yaroslavskyi (yaroslavskyi vova) on his Instgaram page. The chef prepared the dish with his mother.
Recipe for lasagna with turkey.
Source: Screenshot of a post on Volodymyr Yaroslavskyi's Instgaram page
Ingredients for the dough:
- flour - 200 g
- eggs - 2 pcs
- yolk - 1 pc
Ingredients for turkey bolognese:
- turkey thigh - 500 g
- onion - 130 g
- carrot - 100 g
- peeled apple - 100 g
- celery stalk - 50 g
- garlic - 15 g
- tomatoes in their own juice - 400-500 g
- dry wine - 60 g
- oil, salt, pepper, oregano, sage
- sweet pepper - 75 g (optional)
Ingredients for the bechamel sauce:
- fat milk - 600 g
- flour - 45 g
- butter - 70 g
- nutmeg - 6 g
Additional ingredients:
- butter
- mozzarella - 250-300 g
- Parmesan cheese - 60-70 g
Method of preparation:
Grind the ingredients for the filling.
Source: Screenshot of a post on Volodymyr Yaroslavskyi's Instgaram page
1. For the dough, mix the eggs with a fork, pour them into flour, and knead the dough. Let it stand for half an hour under the film.
2. Roll out thinly and cut into finger-sized pieces smaller than the mold.
Fry.
Source: Screenshot of a post on Volodymyr Yaroslavskyi's Instgaram page
3. Boil in well-salted water for a minute. Lubricate with vegetable oil. It should be at least 3 layers thick.
4. For turkey bolognese, pass everything through a meat grinder. Do not do it all together because you have to fry the ingredients in oil one by one: carrots, onions, celery, garlic, and then apple.
Roll out the dough.
Source: Screenshot of a post on Volodymyr Yaroslavskyi's Instgaram page
5. Add tomatoes, wine, salt, spices and herbs.
6. Simmer for about 45 minutes.
Form the lasagna.
Source: Screenshot of a post on Volodymyr Yaroslavskyi's Instgaram page
7. Add oil and a little bechamel sauce to the bottom of the mold, put the dough, half the stew, a third of the bechamel sauce and a third of the mozzarella. Add another layer of dough and repeat. Top with a layer of dough, the remaining sauce, mozzarella, and grated Parmesan and oil for a better crust.
Ready-made dish.
Source: Screenshot of a post on Volodymyr Yaroslavskyi's Instgaram page
8. Bake at 180 degrees for about 25 minutes.
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