Lasagna with turkey and coconut recipe
Lasagna with Turkey and Coconut recipe
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|400 g||sheets of lasagna|
|2||turkey escalopes, sliced|
|50 ml||tomato puree|
|1 large can(s)||coconut milk|
|200 g||sour cream|
|250 g||freshly grated cheese|
|2 dash(es)||lemon juice|
|1 tsp||ginger, grated|
|salt and cayenne pepper|
Preheat the oven to 180°C.
In a saucepan, melt the butter. Add the onion, ginger and the turkey slices. Cook over medium heat for 5 minutes. Add the tomato purée and sauté. Pour in the coconut milk and cook over low heat for another 5 minutes.
Add 2 tablespoons of the sour cream. Season with honey, lemon juice, chili and curry, salt and cayenne pepper, cumin and coriander.
In a buttered shallow casserole dish, cover the bottom with some of the turkey sauce, then layer in turn sheets of lasagna, sauce and so on. Finish with the remaining sour cream and sprinkle with grated cheese.
Bake for 25-30 minutes before serving.
ca. 10 min
ca. 40 min
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