Broccoli Turkey Lasagna

Summary

Ingredients

For the lasagna:

• some lasagne platter (s), not pre-cooked
• 800 g turkey breast fillet (s)
• 500 g broccoli
• 250 g mozzarella
• Salt and pepper

For the sauce:

• 60 g butter
• 2 cloves garlic)
• 600 g cream
• 250 g parmesan, freshly rated
• salt and pepper

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Instructions

1. Fry the turkey breast in a non-stick pan, season with pepper, salt, leave to cool and cut or pluck into small pieces.
2. While the meat is cooling down, sort the broccoli and grate it into small pieces with a food processor. Take not only the florets but also the peeled stem.
3. For the sauce, melt the butter in a saucepan, squeeze in the garlic and sauté briefly. Then add the cream and bring to the boil briefly. Finally stir in the parmesan. Heat the sauce while stirring until the cheese has melted. Pepper and salt the sauce.
4. Put some of the sauce in a casserole dish of approx. 20 x 30 cm, then place a layer of lasagne sheets on top. Put some of the plucked turkey breast and broccoli on top of the sauce. Place another layer of lasagna sheets on top and keep layering until the meat and broccoli are gone. Finish with lasagne sheets and pour the rest of the sauce over them so that the sheets are covered. Otherwise they will not become soft. Tear the mozzarella into pieces and spread on the lasagne plates.
5. Bake the broccoli turkey lasagna on the middle shelf at 200 degrees top-bottom heat for about 30 minutes. If the casserole gets too dark, cover with aluminum foil.