Lasagne sheets with turkey and tomato ragout

Name: Lasagne sheets with turkey and tomato ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8–10 ripe tomatoes; 1 Garlic clove; 1 small bunch of sage; 750 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 200 ml Vegetable broth; 12 Lasagne sheets; 2 Spring onions; 2 TEASPOONS Sambal Oelek; 7-10 Tbsp Sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8–10 ripe tomatoes
1 Garlic clove
1 small bunch of sage
750 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
200 ml Vegetable broth
12 Lasagne sheets
2 Spring onions
2 TEASPOONS Sambal Oelek
7-10 Tbsp Sugar

Directions

1
Wash, clean and dice the tomatoes. Peel garlic and chop finely. ##Wash and dry sage and, except for something to garnish, pluck leaves from the stalks and chop.
2
##Wash the meat, dab dry and cut into cubes. Heat oil in a pan. Fry the meat for 3-4 minutes while turning, season with salt and pepper and remove. Put the tomatoes in the pan and fry for about 2 minutes.
3
Add tomato paste, sage and stock and simmer for 4-5 minutes. Cook the lasagne sheets in boiling salted water for 7-8 minutes. Clean and wash the spring onions, cut them into rings and, except for something to sprinkle, add them to the ragout with the meat.
4
Simmer for another 1-2 minutes. Stir in the chilli paste. Season ragout with salt, pepper and sugar. Drain the lasagne sheets, but leave some cooking water in the pot. Lift out ##lasagne##leaves one after the other and arrange on plates with ragout.
5
Sprinkle with remaining spring onions and garnish with sage.