White Lasagna with Turkey and Swiss Cheese
Ingredients
- Ingredients
- 12 Lasagne noodle
- 300 grams Turkey
- 400 milliliters chicken stock (canned)
- 1 onion
- 70 grams dried Apricot
- 1 egg yolk
- 100 grams Chicken liver
- 1 tsp thyme
- 1 bunch Chives
- 2 Tbsps butter
- 3 Tbsps Pastry flour
- 250 milliliters milk
- 30 grams ground almonds
- 30 grams grated Emmentaler cheese
- Fat (for the pan)
Preparation steps
Rinse meat, pat dry and chop and cook in hot chicken stock and cook for about 4 minutes. Drain meat in a colander and set aside broth. Peel onion and finely chop onions and apricots. Mince chicken liver and turkey meat in blender. Mix ground meat, onions, apricots and egg yolks and season with salt and pepper.
Rinse chives, shake dry and cut into rings. For the sauce, melt butter and stir in flour and add nuts and gradually pour in chicken broth. While stirring, bring to a boil and add milk and boil and simmer for about 10 minutes over low heat.
Grease a baking dish and spread some sauce on bottom of pan and top with a layer of lasagna noodles and place sauce over noodles, and 1/3 of meat mixture over sauce. Repeat steps and continue until ingredients are used. Final layer should be noodles. Sprinkle cheese over noodles and bake for about 30 minutes at 200°C (approximately 400°F). To serve, garnish with chives.
