John Myers
Contents
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Ingredients
- 500 g Turkey schnitzel cut into fine strips
- 25 g Onion cubes
- 2 Garlic cloves chopped
- 200 g Quark
- 150 g Creme fraiche Cheese
- 2 tbsp Fresh herbs chopped
- Freshly grated nutmeg
- Chilli (cayenne pepper)
- Salt
- Black pepper from the mill
- 3 tbsp Extra virgin olive oil
- 30 g Butter
- 30 g Flour
- 0,5 L Hot milk
- 1 tbsp Freshly squeezed lemon juice
- 100 g Freshly grated Parmesan
- 12 Lasagne sheets green, without pre-cooking = about 200 g
- 1 kg Swiss chard fresh
Instructions
- Wash and clean the chard. Separate the leaves and roughly chop. Cut the stalks into fine strips. Heat the oil. Fry the turkey strips vigorously in them. Remove and season with salt and pepper.
- Sauté the onion cubes and garlic in the frying fat until translucent. Add the chard stalks and simmer over a medium heat for about 10 minutes. Fold in the leaves and let them collapse. Season with salt, pepper, nutmeg and chilli. The quark, herbs, creme fraiche, meat and chard Mix well in a bowl.
- For the bechamel, melt the butter, stir in the flour and sweat. Pour in the milk and simmer for 15 minutes over a medium heat while stirring. Season with salt, pepper, chilli, nutmeg and lemon juice.
- Grease an ovenproof dish (about 36x21x5.5 cm). Spread some sauce on the bottom. Then alternately layer the lasagne and the chard mixture. Makes four layers. Spread a little sauce and Parmesan on each layer. The last layer should be pasta and Be sauce. Sprinkle the rest of the Parmesan on top and bake in a preheated oven at 200 degrees top / bottom heat for approx. 35 - 40 minutes, leave to rest for 5 minutes, then cut and serve.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 2.5gProtein: 5.3gFat: 11.1g
