Creamy Turkey Lasagna

Creamy Turkey Lasagna
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Servings: 4
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1 package of Tour Eiffel Cooked Turkey Breast (300 g)
8 lasagna sheets
150 g parisian mushrooms (5 oz)
60 g butter (4 tbsp)
190 ml cooking cream (¾ cup)
30 g flour (2 tbsp)
500 ml milk (2 cups)
1.25 g nutmeg (¼ tsp)
150 g cheese, grated (1/3 lb)
Cooked Turkey Breast


  1. Preheat oven to 190 °C (375 °F).
  2. Cook the lasagne sheets according to package directions and set aside.
  3. Cut the turkey into strips. Finely slice the mushrooms and brown in 30 g of butter. Add the cream and simmer on low heat for five minutes.
  4. In the meantime, melt the remaining butter. Add the flour and whisk for 1-2 minutes. Slowly add the milk, stirring constantly. Add the nutmeg, and season to taste with salt and pepper. Bring to a boil.
  5. Pour one-quarter of the béchamel sauce (step 4) onto the turkey and mushroom mixture, and cover the bottom of a glass baking pan. Set the remaining mixture aside.
  6. On the work surface, spread the turkey mixture on the lasagna sheets and roll up. Arrange in the glass baking pan.
  7. Pour the rest of the béchamel sauce over the rolls, and then sprinkle with grated cheese.
  8. Brown in oven and serve.

Charcuterie La Tour Eiffel
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Phone: 1-800-361-0001
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