Easy Turkey Mince Lasagne With White Sauce
A family favourite, this turkey mince lasagne with a creamy white sauce and crispy cheese topping is always a hit in our house. It’s easy to make, great for the whole family and freezer-friendly too! You can’t go wrong with a Turkey Mince Lasagne!
Recipe Overview
Skill Level:
SKILLED BEGINNER
Prep Time:
25 MINUTES
Cook Time:
40 MINUTES
What Makes This Recipe Great
A great way to use turkey in a recipe to substitute beef mince.
You can freeze the whole lasagne or for best results, freeze the turkey meat sauce for quick preparation and assembly. It’s a great recipe for batch cooking to help you save time in the kitchen.
With a crispy cheese topping, turkey mince lasagne makes a comforting family meal that everyone will love.
Check Out More Turkey Recipes:
Lasagna or Lasagne?
You may be confused by the spelling, depending on where you originate from. In American, this dish is often called a Lasagna. In the UK you will most often find it called a Lasagne.
Although it is used to describe the entire dish, the word “Lasagna” is actually referring to the pasta sheets themselves. “Lasagna” is the singular form of “Lasagne” so the two words are technically the same thing, one meaning pasta sheet and the other pasta sheets.
In Italy you will most commonly find this dish being called a Lasagne.
As awesome as I think this turkey lasagne is, I am committing an ultimate sin in Italy right now, by even calling this a lasagne! Technically, I’m using layers and lasagne sheets, but since I’ve altered the meat, I am cheating here! So perhaps we can call this a “British Lasagne” or “Lasagne Con Tacchino” instead, just to ensure my Italian family members remain happy with my title description. Whatever you want to call it, it will still taste just as delicious and is actually thoroughly enjoyed by the Italians I know who have tried it. So rest assured, this recipe still gets the Italian seal of approval.
Despite turkey in lasagne not being the traditional way to go, turkey mince is a great alternative to using beef mince, it is a leaner, less heavy meat. I cheat a little with this recipe by beefing it up with beef stock but thanks to this little add, believe me, you won’t know the difference.
Equipment Needed:
- Large Frying Pan: Choose one that holds all the ingredients for the meat sauce without spilling over the edges.
- Ovenproof Dish: A non-metal oven-proof dish works best for tomato based recipes. Choose one that is made from glass or ceramic.
- Sharp Knife and Chopping Board: For chopping and prepping the ingredients.
- Grater: If you aren’t using pre-grated cheese, you’ll need this to grate the cheese topping.
- Wooden Spoon or Rubber Spatula: A large spoon for mixing the sauce as it cooks, and one for spooning the meat layer and Béchamel sauce into the dish is needed.
Ingredients:
- Turkey Mince: Also known as ground turkey, you can use a lean version or for more flavour, go for a turkey mince with a slightly higher fat content.
- Onion: Finely sliced, you can use white, red or brown onions.
- Garlic: Fresh garlic works best, be careful not to burn it when cooking.
- Chopped Tomatoes: Canned chopped tomatoes of a good quality give the sauce lots of flavour. You can using regular chopped tomatoes or choose finely chopped tomatoes for a smoother texture.
- Tomato Puree: This can be called different things depending on where you are in the world. Tomato puree is concentrated tomato paste that comes in a small can or a tube.
- Beef Stock: Beef stock gives the turkey mince a more meaty flavour. If you’re making this for younger children, go for a reduced salt stock.
- Worcestershire Sauce: Adds a splash of flavour to the dish.
- Béchamel White Sauce: For ease, I have used a pre-made white sauce in this recipe. But if you want to try making your own white sauce, you can do that too.
- Lasagne Sheets: I am using dried durum wheat lasagne sheets, but you can also use egg lasagne or fresh too.
- Mozzarella Cheese: I am using a cooking mozzarella which has less liquid content. If you want to use fresh mozzarella instead, you can, just be sure to drain it first.
- Cheddar Cheese: I am using a strong cheddar cheese for the best flavour.
- Bread: Slightly stale white bread works best. You can also use stale sourdough or brown bread too.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Turkey Mince: Can be replaced with beef mince or chicken mince.
- Beef Stock: Vegetable stock or chicken stock can be used instead.
- Worcestershire Sauce: Soy sauce or balsamic vinegar can be used as a substitute.
- Mozzarella Cheese: Cheddar, provolone, or a mix of your favorite melting cheeses can be used.
- Cheddar Cheese: Use any other hard cheese like Gruyère or Monterey Jack.
- Bread: Use panko breadcrumbs for an alternative crunchy topping.
Additions:
- Vegetables: Add carrots, mushrooms, bell peppers, or zucchini to the meat sauce for extra flavours.
- Herbs: Add dried or fresh herbs like basil, oregano, or thyme to enhance the flavour.
Step-By-Step Guide – How To Make Turkey Mince Lasagne
Lasagne consists of 3 different layers followed by a cheesy layer on the top. A lasagne has a Bolognese meat layer, a pasta sheet layer and a Bechamel or white sauce.
Prep-Ahead Time Saving Tips for Turkey Mince Lasagne
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
30 MINUTES
Make The Ragu (Save 20 minutes): The meat sauce can be cooked ahead, cooled and stored in the fridge for 2 days or the freezer for 3 months. You can then use it to create a lasagne for a quickly prepped meal.
Grate the Cheese and Prep Ingredients (Save 5 minutes): The ingredients can be prepped ahead and stored in airtight containers separately, for 1-2 days in the fridge.
Frequently Asked Question
Yes you can, turkey lasagne can be assembled, covered and stored in the fridge the day before cooking. You can also freeze the Ragu sauce or assemble the entire lasagne and freeze it whole.
After baking, leave the lasagne to rest for 10-15 minutes before serving. This should help the individual slices to retain their shape.
Yes you can, be sure to reheat thoroughly. This can be done in the microwave or covered in the oven. You will notice, however, that the topping won’t be as crispy.
Mastering This Recipe – Expert Tips
- Batch Cook: I often double up on my ingredients and make two lasagne at the same time. They freeze really well.
- You can use fresh or cooking mozzarella. If you choose to use fresh mozzarella, I recommend cubing it up and placing it in a colander or sieve to drain with a pinch of salt, for a few hours before using. Fresh mozzarella has more liquid content and can make the topping too watery and not crispy as it should be here.
- The Right Dish: Some people consider the use of a glass oven dish to be superior to a metal one when it comes to baking lasagne. Cooking in a glass oven dish helps the lasagne to retain the heat and doesn’t react with the tomatoes in the same way metal containers sometimes do. Metal containers can give tomato based dishes a slightly metallic taste.
- Leaving the lasagne to rest when it comes out of the oven, will help it retain its shape upon serving. If you try to portion it straight away, you may find the lasagne will collapse and fall apart, making it messy and harder to serve.
What To Serve with Turkey Mince Lasagne
Traditionally, Italians will serve Lasagne as a “primo piatto” meaning “first plate or dish”. A first dish in Italian cuisine usually consists of a pasta dish of some kind and follows the “Antipasto” meaning “Before Meal” as in a starter or appetiser. Lasange is a popular dish, often served as part of a celebratory feast, during Easter, Christmas or a Family lunch on a Sunday.
If you wish to serve this as your main dish or “Secondo Piatto” try serving lasagne with:
- Fresh Green Salad
- Roasted Potatoes
- Rosemary Focaccia
- Steamed or Roasted Vegetables
- Garlic Bread
- Boiled new potatoes with oil and balsamic vinegar
- Garlic Doughballs
- Italian Peas and Onions
Storage
Storing
- Turkey Meat Sauce: The cooked turkey meat sauce can be stored in an airtight container in the fridge for up to 3 days before assembling the lasagne. If you want to store the meat sauce separately for later use, this is a great option. You can also freeze it for 3 months.
Reheating
- Refrigerated Lasagne: Reheat leftover lasagne by covering it with foil and placing it in a preheated oven at 180°C (350°F) for about 20-25 minutes or until heated through. You can also reheat individual portions in the microwave for 2-3 minutes, but the texture might be slightly softer.
Freezing
- Assembled Lasagne: The fully assembled, uncooked lasagne can be frozen for up to 3 months. Wrap the dish tightly in plastic wrap and then in aluminium foil to prevent freezer burn.
Defrosting
- Frozen Lasagne: You can bake the turkey lasagne from frozen. Place it in a preheated oven at 180°C (350°F) for 40-50 minutes, or until heated through and the top is golden and bubbly. Check the middle as it will need a little longer to cook.
- Frozen Meat Sauce: If you’ve frozen the meat sauce separately, defrost it in the fridge overnight before layering the lasagne and baking.
Important Note
- Béchamel Sauce: Béchamel sauce can change in texture after freezing, potentially becoming grainy. For best results, it’s recommended to assemble the lasagne with fresh béchamel sauce if possible. If you do freeze it, be prepared for a slightly different texture upon reheating.
Turkey Mince Lasagne with White Sauce
Ingredients
- 500 g Turkey Mince
- 1 Onion
- 2 Cloves of Garlic
- 400 g Tin of Chopped Tomatoes
- 3 tbsp Tomato Puree
- 180 ml Beef Stock
- Splash Worcestershire Sauce
- 470 g Jar of Bechamel White Sauce
- Lasagne Sheets, enough for 3 layers
- 100 g Mozzarella Cheese
- 100 g Cheddar Cheese
- 2 Slices of Bread
Instructions
- Preheat the oven to 180°C (350°F).
- Finely chop the onion and crush the garlic cloves.
- Grate the mozzarella and cheddar cheese; cut the bread into small squares.
- Heat oil in a large frying pan over medium heat. Add the chopped onion and crushed garlic, cooking until soft and translucent.
- Add the turkey mince to the pan, breaking up any large pieces, and cook until browned.
- Stir in the tomato purée, tinned chopped tomatoes, a splash of Worcestershire sauce, and beef stock. Simmer until the sauce thickens.
- Spoon a layer of the meat sauce into an ovenproof dish (preferably glass), spreading it evenly.
- Place a layer of lasagne sheets over the meat sauce, covering it completely.
- Pour a layer of béchamel sauce over the lasagne sheets, spreading it out evenly.
- Repeat the layering process, alternating meat sauce, lasagne sheets, and béchamel sauce, finishing with a final layer of béchamel sauce on top.
- Sprinkle the grated mozzarella and cheddar cheese evenly over the top layer of béchamel sauce.
- Scatter the bread squares over the cheese layer.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown.
- Allow the lasagne to rest for 5-10 minutes before serving.
Recipe Notes
- Make sure your Bolognese is thickened and no longer watery before using.
- Add parmesan to the cheese topping for extra flavour.
- Use bread that is slightly stale as it’s easier to cube.
- You can substitute the turkey for chicken or beef mince.
- If using fresh mozzarella, cube it and leave it to drain in a sieve or colander for a few hours with a pinch of salt.
- Ensure you are using a no-boil variety of pasta sheet.
- Don’t overlap the lasagne sheets too much.
- Leaving the lasagne to rest before slicing it, will help the portions retain their shape.
- You can freeze this lasagne uncooked.
