Turkey Meatball Lasagna – 火鸡烤宽面条

Another dish that is perfect for that Christmas season, for the whole family – this is especially great if you have fans of MEATBALLS here!

The home made turkey meatball using minced turkey breast and streaky bacon is tasty yet not to heavy. We also used San Remo concentrato stir-In sundried tomato and a bottle of bolognese and mushroom sauce – with a splash white wine, the taste of sauce is simply superb. After that just make your own bechamel sauce, and lay it well with 2-3 sheets of San Remo’s instant lasagna, meat sauce and cheese layer over layer. Bake it and you’re doing making a hearty lasagna Christmas dish that everyone will certainly love!

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  • Servings: 6

  • Time: 1 hr 15 mins

  • Skill: Intermediate

Ingredients:

  1. 6 sheets San Remo instant lasagna

  2. 200g mixed cheese (mozzarella and cheddar)

Turkey Meatball:

  1. 400g minced turkey breast

  2. 100g streaky bacon (finely diced)

  3. 1 tsp italian mixed herbs

  4. 2 tbsp concentrato stir-In sundried tomato & garlic

  5. 1 clove garlic (grated)

  6. 4 tbsp breadcrumbs

  7. ¼ cup grated parmesan

  8. Salt and pepper to taste

  9. 1 egg

Sauce:

  1. 2 tbsp olive oil

  2. ½ onion (finely chopped)

  3. 2 cloves garlic (minced)

  4. 200g mushrooms (sliced)

  5. ¼ cup white wine

  6. 2 tbsp concentrato stir-In sundried tomato & garlic

  7. 1 bottle (500g) bolognese and mushroom sauce

  8. 3 tbsp chopped parsley

Bechamel Sauce:

  1. 2 tbsp butter

  2. 2 tbsp plain flour

  3. 2 cups milk

  4. Grated nutmeg to taste

  5. Salt and pepper to taste

Instructions:

  1. Mix in a large bowl, 400g minced turkey breast, 100g streaky bacon (finely diced), 1 tsp italian mixed herbs, 2 tbsp concentrato stir-In sundried tomato & garlic, 1 clove garlic (grated), 4 tbsp breadcrumbs, ¼ cup grated parmesan, salt/pepper to taste and 1 egg

  2. Mix well and roll into 2 cm mini meatballs, layout on a tray and set aside

  3. Heat 2 tbsp olive oil in a pot, add ½ onion (finely chopped) and saute until translucent

  4. Add 2 cloves garlic (minced) and 200g sliced mushrooms. Saute for 4-5 minutes

  5. Add ¼ cup white wine and let the alcohol cook away.

  6. Add 2 tbsp San Remo concentrato stir-In sundried tomato & garlic and 1 bottle (500g) bolognese and mushroom sauce

  7. Mix well and bring to simmer, season with salt and pepper to taste

  8. Add in turkey meatballs, cook for 5 minutes or until meatballs are cooked

  9. Stir in 3 tbsp of chopped parsley, turn heat off and set aside

  10. To make bechamel sauce, melt 2 tbsp butter in a sauce pot and mix in 2 tbsp plain flour

  11. Next slowly stir in 2 cups of milk, let sauce cook to thicken

  12. Once done, grate in nutmeg, salt and pepper to taste

  13. In a deep baking tray layer meat sauce, followed by San Remo instant lasagna (2-3 sheets), then meat sauce, bechamel sauce and a layer mixed cheese (mozzarella and cheddar). Repeat another round of meat sauce, instant lasagna, bechamel sauce and mixed cheese

  14. Bake in the oven at 180 degrees ºC for 25 to 30 minutes

  15. Rest lasagna for at least 30 minutes before cutting and serving