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Lasagne with turkey sauce

Canned tomatoes, cut into cubes, chop the garlic, chop the onion, put in the pan with the turkey meat, pour over all the broth, and simmer, add some salt and pepper. Boil the water in a saucepan, add salt, and cook the pasta for 7-10 minutes. Bechamel Sauce: put the flour in the pan and fry it. Add the butter there, and lightly fry with flour, pour in the milk, and stir until the sauce begins to boil. Add salt, pepper, and musk nut to your taste. Cook until the sauce thickens. Grease a baking dish with butter, put a layer of lasagne sheet, then a layer of turkey, then Béchamel sauce and sprinkle with grated cheese. On the last sheet of lasagna, apply only Bechamel sauce and sprinkle with grated cheese. Cover with foil and place in the oven for 20 minutes at 200 ° C. Serve on a plate with greens, cherry tomatoes and grated cheese. Pour a small amount of olive oil.

Time to cook:
2 h


0.5 kg minced turkey

1 clove of garlic

1 white onion

0.5 kg peeled tomatoes

0.5 l. turkey broth

4 lasagnesheets

cherry tomatoes for decoration

30 g grated cheese


salt, pepper

Bechamel Sauce:

1 tablespoon flour

200 ml of milk

100 g butter

bay leaves

salt, pepper

grated nutmeg