Turkey lasagne stew

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Dab meat dry and cut into cubes. Clean, peel and cut carrots into small cubes. Wash, drain and also dice the tomatoes. Peel onion and garlic. Dice onion, chop garlic.

2. 2

   Wash the oregano and basil and shake dry. Chop the oregano except for something to garnish.

3. 3

   Heat the oil in a roasting pan, fry the meat lightly while turning. Add onion, garlic and carrots, also fry briefly. Stir in tomato paste, season with salt and pepper and fry briefly.

4. 4

   Deglaze with broth, add tomatoes and oregano and bring to the boil. Cover and stew for about 20 minutes.

5. 5

   Break the lasagne sheets into pieces, fold them into the stew about 10 minutes before the end of the braising time, cover them and braise them to the end. Stir once in between.

6. 6

   Drain and dice the mozzarella. Pluck basil leaves from the stems and cut into strips. Pluck off the remaining oregano leaves. Stir basil into the stew except for a little bit for sprinkling, season with salt and pepper.

7. 7

   Arrange in a large bowl, sprinkle with mozzarella, parmesan, remaining basil and oregano.

Nutrition Facts

KCAL
540 kcal

CARBS
44 g

FATS
17 g

PROTEINS
52 g