Turkey and Leek Lasagne, the update

This weekend I cleaned the house, found the Christmas decorations, decorated the house, and baked Christmas breads (cranberry and pumpkin).

After all that I needed comfort food.

I could call this Three Cheese Lasagne but Turkey and Leek sounds so much healthier, doesn’t it?

Turkey and Leek Lasagne

Total time: 45 minutes

 Ingredients:

  • 8oz (250gr) turkey, cut into bite-size pieces
  • 2oz (60gr) bacon, cut into strips
  • 2 large leeks, including light green, sliced
  • 2 cloves garlic, minced
  • 2 cups (15oz, 450gr) Roma tomatoes, chopped
  • 1 tsp chili powder
  • 2 tsp olive oil
  • 1 cup (8oz, 250gr) ricotta cheese
  • 1/4 cup (1oz, 30gr) Parmesan cheese
  • 12 – 14 no-cook lasagne noodles
  • Béchamel
  • 1 1/4 cups (10oz, 300ml) milk
  • 1 1/2 tbs flour
  • 1 1/2 tbs butter
  • 1/2 cup (2oz, 60gr) shredded Cheddar cheese

Turkey and Leek Lasagne

 Instructions:

  • Heat oil in medium skillet.  Add leeks, baon and sauté 5 minutes.
  • Add turkey, garlic, chili powder and sauté until turkey is cooked through.
  • Add tomatoes, cover and simmer 10 minutes or until needed.
  • The Béchamel: In a medium saucepan heat the butter over low heat. 
  • Add flour and stir with a whisk for 1 minute.
  • Add a little (1/4 cup) of the milk and whisk to combine.
  • Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.
  • When all of the milk is in, bring to a boil (should almost be there), whisking.
  • Remove from heat and stir in Cheddar until melted. 
  • To Assemble:
  • In a 10″ (25cm) square (or 11 x 9) baking dish, make the following layers
  • 1/3 of the turkey, leeks and tomato 
  • 3 – 4 noodles   you may have to break another one up to get good coverage 
  • 1/2 béchamel sauce
  • all of the ricotta
  • 3 – 4 noodles
  • 1/2 béchamel sauce
  • 3 – 4 noodles
  • 1/3 of the turkey, leeks and tomato
  • 3 – 4 noodles
  • remaining turkey, leeks and tomato
  • To Finish
  • Cover and bake 400F (200C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.
  • Uncover, sprinkle with Parmesan and bake 5 minutes longer to brown.
  • Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

And look at this gorgeous ristra! 

Ristra

My long-distance friend Dan, thought some of the flavors of Texas would brighten our grey, rainy French winter.

He was right

Funny, whenever I’ve actually been in Texas I’ve always admired them and wanted one… But there never seemed a good way of getting it home to Minnesota.

So, now I live in France and have one.

The world is getting smaller, isn’t it?

Thank you so much, Dan…. And thanks for all the proff– proof-reading.

While I was being a domestic goddess this weekend, mon mari was figuring out the ceiling.

Ceiling
He has most of the framework done, which means he can put the insulation up, which means he can work when it gets cold. (Hear that sharp sound? That’s the whip cracking.)

He also put up the studs for the last wall….. 

Something about the insulation not doing any good if the room was still open to the barn.

Hmmm……

Cat_door

If you look through the studs you can see the door to the barn.  If you look inside the hot pink circle you can see a hole in the door… Nice for letting in the breezes.

We think it was a cat hole – a way for the cats to get in and out to keep the mice down.  In case you forgot, this upper floor that we’re converting had originally been the séchoir, or drying area, used for drying tobacco and storing grain.

Is it any wonder we have mice?!?

3 thoughts on “Turkey and Leek Lasagne, the update”

  1. Healthy: three cheeses, butter, milk, bacon … yes. Comfort food is healthy for the soul.
    Mice … do you need a cat? LOL, I’m sorry. I always find it incredible how much havoc such small little animals can cause us humans. And then I have to laugh harder when I start imagining the two dogs and you introducing a cat to them.
    Peace and blessings.

  2. Yes! Everything Tanna said. That would have to be a cat with the mindset of a lion. Love this recipe and will try making it gluten-free and if that doesn’t work, gluten-free be damned – I’m going to make it anyway!

  3. Tanna, it’s all about portion control. That’s my story and I’m sticking to it! LOL
    Christine, our friend in Spain feeds all the village cats so the girls have met cats – and they chase cats. It would be a long adjustment period. And then we’d probably lose the cat to a fox so…. we’ll pass for now, sadly.

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