Ingredients
- olive oil 2 tbsp
- sausagemeat, skinned chipolatas or skinned sausages 200g
- onion 1, chopped
- garlic 2 cloves, crushed
- butternut squash 150g, peeled and cut into small dice
- plain flour 1 tbsp
- dry sherry 2 tbsp
- chicken stock 250ml
- sage a handful, chopped
- cooked turkey 200g, chopped
- fresh lasagne sheets 225g
BÉCHAMEL
- butter 2 tbsp, plus extra for the dish
- plain flour 2 tbsp
- whole milk 350ml
- manchego 100g, grated
Method
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Step 1
Heat the oil in a pan and cook the sausagemeat, breaking it up into small bits. Season, then cook until golden and a little crisp. Add the onion and cook until softened. Add the garlic and cook for 2 minutes, then stir in the squash and cook for a few minutes until starting to soften at the edges.
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Step 2
Add the flour and stir in completely. Tip in the sherry, then gradually add the stock and stir until simmering. Put on a lid and cook gently until the squash is just tender. Stir in the sage and turkey.
-
Step 3
To make the béchamel, melt the butter, then stir in the flour and cook for 2-3 minutes or until lightly golden. Gradually stir in the milk to make a sauce. Season, then add 60g of the manchego.
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Step 4
Heat the oven to 190C/fan 170C/gas 5. Butter a baking dish, then spoon in a thin layer of béchamel. Cut the lasagne sheets in half widthways, then spoon 1 tbsp of the turkey mix over each sheet before rolling up to make a cannelloni. Line up the cannelloni join-side down in the dish. Spoon over the rest of the béchamel then scatter over the remaining manchego. Bake for 25-30 minutes or until golden and bubbling.
Nutritional Information
- Kcals 777
- Fat 40.3g
- Saturates 19.2g
- Carbs 56.8g
- Sugars 9.8g
- Fibre 5.5g
- Protein 42g
- Salt 1.5g
