John Myers
Vegetable Lasagna with Turkey Breast
The perfect vegetable lasagna with turkey breast recipe with a picture and simple step-by-step instructions.
- 2 Tomatoes
- 75 g Chopped sonic
- 800 g Turkey breast fillet in cubes
- 2 tbsp Oil
- Salt
- Pepper
- 2 tsp Curry
- 350 g Diced carrots
- 1 Dice kolrabi
- 2 Eggs
- 1 l Alpro soy drink calcium
- Parsley,
- 9 Lasagne sheets
- 50 g Grated cheese
- Rinse, quarter, core and dice tomatoes. Fry shallots and meat in oil, season with salt and pepper. Dust the curry over it and sweat it. Add 2/3 diced vegetables and sauté. Whisk eggs, 5 tablespoons soy drink, parsley. Deglaze the turkey and vegetable mix with the rest of the soy drink and simmer for about 2 minutes, stir in the whisked eggs. Preheat the oven to 200 degrees, blanch the remaining vegetables in salted water, drain. Layer the lasagne plates and turkey ragout alternately in a greased dish. Sprinkle the last layer of pasta with vegetables and cheese and bake for 40 to 45 minutes
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