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).
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!
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