METHOD

  1. Prepare cheese sauce by melting butter in a non-stick pan, stir in flour and mix well to make a paste.
  2. Take off heat and gradually whisk in the milk. Return to heat and whisk, bringing sauce to boil until thickened with glossy appearance. Stir in mustard, seasoning and 150g cheese.
  3. Sauté red onions in a pan with olive oil until cooked through, add kale and lightly sauté for a few seconds. Add chopped tomato, smoked paprika and season to taste.
  4. Place the tomato mixture in the base of a baking dish and spread evenly. Arrange 4 sheets of lasagne over the top ensuring all the tomato mix is covered.
  5. Arrange another 4 sheets of lasagne over top.
  6. Add turkey slices to cooled cheese sauce and spoon evenly over lasagne.
  7. Sprinkle over remaining cheese and bake for 40 minutes until cooked through, golden brown and bubbling.
  8. Serve with a crisp green salad.

Beechwood Smoked Turkey and Kale Lasagne