Sizzling turkey bolognese lasagna

My absolute favourite Italian food has got to be lasagna! A tour through Italy was my first ever independent holiday (no parents) and my greatest memories are the 2 weeks I spent sampling lasagna from every region of Italy. Don’t get me wrong, the sights and scenery were breathtaking but I had loved lasagna even before I went to Italy and so getting the opportunity to taste the different types that I got try whilst there blew my mind!

My favourite has got to be then sizzling little bowl of goodness that I devoured on the rainiest day in Venice. Our tour guide had taken us into the tiniest family trattoria on a little side street after we were all nearly submerged during our gondola ride, the mismatched tables and aromas wafting from the kitchen were nothing short of inviting but the food that arrived left me speechless.

I will never be able to recreate the flavour that the nonna’s achieve in those lasagnas but I do still try to create my own every once in while.

You will remember that I’m fond of having batches of meat sauce in my freezer. Defrosting one of those bad boys makes preparing and cooking this lasagna possible in under 60 minutes!

Let’s get cooking…

Start by preparing your béchamel sauce and placing 2 tablespoons of béchamel into the baking dish then a layer of lasagna sheets (only 2 ½ sheets needed per layer).

Spoon on half of the meat sauce, cover with a third of the béchamel. Repeat the layer then add a final layer of lasagna sheets, top with the last third of béchamel and parmesan and mozzarella cheese.

Bake for 40 minutes at 180C. You need to hear the sizzle!