Turkey Lasagne

On the table in 25mins

Serves 4


  • 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


  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.
  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.
  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.
  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!

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