Truffle Turkey Lasagne

Name: Truffle Turkey Lasagne
Prep time: THMS
Cook time: THMS
Ingredients: 1 tbsp. olive oil; 200g cooked sprouts, roughly sliced; Salt & freshly ground black pepper to taste; 180g pack whole cooked chestnuts, roughly chopped; 90g jar Sacla' Truffle Pesto; 400g leftover cooked turkey, roughly shredded; 200ml double cream; 8 lasagne sheets; 1 handful flat leaf parsley, finely chopped; Basil leaves

Quick, convenient and super tasty, this creamy, flavourful dish is a Christmas leftovers miracle. Transform cooked turkey and Brussel sprouts into a luxurious lasagne with Sacla' Truffle Pesto, chestnuts and double cream (well, it is Christmas).

Cook Time

25 mins

Serves

Ingredients

1 tbsp. olive oil
200g cooked sprouts, roughly sliced
Salt & freshly ground black pepper to taste
180g pack whole cooked chestnuts, roughly chopped
90g jar Sacla' Truffle Pesto
400g leftover cooked turkey, roughly shredded
200ml double cream
8 lasagne sheets
1 handful flat leaf parsley, finely chopped
Basil leaves

How to make the recipe

Step 1

Heat the oil in a large frying pan, add the sprouts, season well and cook for a couple of mins until just beginning to colour, stir in the chestnuts and cook for a minute more.

Step 2

Add the Truffle Pesto and stir to combine then add the turkey and cream a little at a time until desired consistency. Simmer gently, stirring occasionally until turkey is piping hot. Taste, season some more if required and put to one side.

Step 3

Add the lasagne sheets to a pan of boiling water and cook until al dente, drain, separate and cut each one in half widthways.

Step 4

To assemble, lay a square of lasagne on a serving plate and layer up with the mixture and three more lasagne sheets. Sprinkle over parsley to serve, top with basil leaves and freshly ground black pepper and dig in!