Turkey Lasagna

Ingredients

• 12 lasagna sheets
• 300 g turkey meat
• 400 ml chicken stock (from the jar)
• 1 onion
• 70 g dried apricots
• 1 egg yolk
• 100 g chicken liver
• 1 tsp thyme
• 1 bunch chives
• 2 tbsp butter
• 3 tbsp Flour
• 250 ml milk
• 30 g ground almond kernels
• 30 g grated Emmental cheese
• fat (for greasing the dish)

Instructions

1. 1.

   Wash and pat dry the meat, then dice finely. Cook in hot chicken stock for 4 minutes, drain, set stock aside. Peel the onion and finely chop with apricots. Blend chicken liver and turkey meat in a mixer and mix with onions, apricots, and egg yolk; season with salt and pepper.

2. 2.

   Wash chives and cut into small ribbons. For the sauce melt butter, stir in flour, add nuts, then pour in chicken broth. Cook while stirring until thickened, add milk, bring to a boil, then simmer gently for 10 minutes.

3. 3.

   Grease a lasagna dish, spread a layer of sauce on the bottom, lay sheets of pasta, more sauce, one‑third of the meat mixture, repeat layers until all ingredients are used, finishing with a sheet of pasta. Sprinkle cheese over the top and bake at 200°C for 30 minutes. Garnish with chives.