Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 persons
- 3 Quarts water
- 2 Teaspoons salt
- 3 Tablespoons Grace Vegetable Oil
- 1⁄2 Packet lasagna noodles
- 1⁄4 Cup grace hello margarine
- 1⁄4 Cup counter flour
- 3 Cups milk
- 1 Teaspoon Grace Caribbean traditions all-purpose seasoning
- 1⁄2 Teaspoon white pepper
- 8 Ounces anchor cheddar cheese, shredded
- 3 Cloves garlic, chopped
- 1 Small onion, chopped
- 1 Small green sweet pepper, chopped
- 1⁄2 Cup carrots, diced and blanched
- 1⁄2 Cup cauliflower, blanched
- 1 Can grace whole kernel corn, drained
- 2 Cups turkey, cooked
- 1 Teaspoon paprika
METHOD / DIRECTIONS:
FOR NOODLES: Bring water to a boil in a 3 litre (3 quarts) pot then add salt, one tablespoon GRACE VEGETABLE OIL and the GRACE LASAGNA. Boil for 8 minutes, then drain and set aside.
FOR CHEDDAR CHEESE SAUCE: Melt GRACE HELLO MARGARINE in a saucepan. Add flour and stir until dissolved. Gradually add milk, whilst constantly stirring, until mixture becomes smooth. Add GRACE CARIBBEAN TRADITIONS ALL-PURPOSE SEASONING and white pepper; continue stirring until the sauce thickens. Remove from flame and add 180 grams (6 ozs) cheese. Mix well and set aside.
FOR FILLING: Heat the remaining two tablespoons of GRACE VEGETABLE OIL in a skillet; add the seasoning and vegetables, and GRACE WHOLE KERNEL CORN and sauté for 2 minutes. Add cooked turkey and mix well.
ASSEMBLY: In a rectangular ovenproof 1½ quart casserole dish pour some cheese sauce; add an overlapping layer of lasagna noodles, then turkey and vegetable mixture. Add the remainder of the cheese sauce then top with another layer of lasagna noodles. Sprinkle on the remaining 60 grams (2 ozs) cheddar cheese and top with paprika.
Bake at 180ºC (350ºF) for 30 minutes or until a brown crust is achieved.
Left over turkey from a roasted turkey may be utilized in this recipe. Chicken may be substituted for turkey.