• 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 280g turkey breast fillet portions, cut into pieces
  • 400g tin red kidney beans in chilli sauce
  • 390g tin chopped tomatoes
  • 1 tsp dried mixed herbs
  • 25g white sauce mix
  • 100ml half-fat crème fraîche
  • 125g lasagne sheets
  • 62g mozzarella cheese


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in a frying pan and cook the onion for 5 minutes until it begins to soften.

  2. 2

    Stir in the turkey and cook for a further 5 minutes until it begins to brown. Stir through the kidney beans, tomatoes and herbs, and simmer for 5-10 minutes.

  3. 3

    Meanwhile, make the white sauce according to the instructions on the packet, then stir together with the crème fraîche.

  4. 4

    Spoon a third of the turkey mixture into an ovenproof dish. Cover with a single layer of pasta sheets and spread a spoonful of the white sauce over the top. Repeat twice, finishing the final layer with the remaining sauce. Top with the mozzarella and bake for 30 minutes, until golden.

Nutritional Details

Each serving provides
  • Energy 2026kj 484kcal 24%
  • Fat 13.9g 20%
  • Saturates 7.0g 35%
  • Sugars 18.3g 20%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

10.4g carbohydrate 1.7g fibre 7.8g protein

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