Turkey Lasagne

An inspiring recipe for leftover turkey


  • 1 tbsp olive oil
  • 200g cooked spouts, roughly sliced
  • Salt and freshly ground black pepper
  • 180g pack of whole cooked chestnuts, roughly chopped
  • 90g jar Sacla' Truffle Pesto
  • 400g leftover cooked turkey, roughly shredded
  • 200ml double cream
  • 8 sheets of lasagne
  • Handful of 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!
Serves: 4Cooking time: Share recipeReview this recipe


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