Turkey and Mushroom Lasagna

Ingredients

Milk 500 ml

Bay leaf 1

Black peppercorns 6

Onions 2

Olive oil 2 tbsp

Bacon 60 g

Garlic 1 clove

Mushrooms 120 g

Ground turkey 700 g

Flour 60 g

Oregano 1 tsp

Canned tomato 400 g

Dry white wine 150 ml

Olives 30 g

Salt 1/2 tsp

Ground black pepper to taste

Lasagna 200 g

Butter 50 g

Nutmeg 1/2 tsp

Parmesan cheese 30 g

Pour milk into a saucepan, add bay leaf and pepper Bring to a boil with peas and one onion. Remove from heat and cover.

Finely chop the onion, bacon, mushrooms, and olives, and crush the garlic. Sauté the onion and bacon in olive oil in a large saucepan. Add the garlic and mushrooms and cook for 2 minutes. Add the ground meat and cook, stirring, for 3 minutes. Then add the flour, oregano, tomatoes, wine or broth, and olives. Season with salt (use half the salt) and pepper, and bring to a boil, stirring. Reduce heat and simmer, uncovered, until the mixture thickens.

Cook the lasagna and drain. Strain the milk, discard the bay leaf, peppercorns, and onion. Melt the butter or margarine in a separate saucepan, stir in the flour, and cook over low heat for 1 minute. Then gradually pour in the milk and bring to a boil, stirring constantly, until thickened and lumps disappear. Season with the remaining salt and pepper, add the nutmeg, and cook for 2 minutes.

Grease a shallow ovenproof dish. Place a third of the lasagna strips on the bottom, overlapping each other. Then top with half of the turkey mixture, followed by a third of the white sauce. Repeat one more time, then top with grated cheese. Place in the oven and bake until the top layer is golden brown.

Enjoy!