Turkish-style Lasagne

Ingredients

While the original Italian lasagne is typically made with layers of pasta, meat sauce, and cheese, the Turkish-style lasagne incorporates unique flavors and ingredients. Instead of traditional Italian herbs, we use a blend of Turkish spices like cumin, paprika, and sumac. Additionally, we replace the classic béchamel sauce with a tangy yogurt sauce, adding a distinct Turkish twist to the dish. We alse have the original recipe for Lasagne, so you can check it out.

• 250g (9 oz) lasagne sheets 250g (9 oz) lasagne sheets
• 500g (1.1 lb) ground lamb or beef 500g (1.1 lb) ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 eggs 2 eggs
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 12g (saturated)
• Carbohydrates: 30g (total), 5g (sugars)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground lamb or beef to the pan and cook until browned. Drain any excess fat.
4. 4.
   Stir in the tomato paste, canned chopped tomatoes, cumin, paprika, sumac, dried oregano, salt, and pepper. Simmer for 10 minutes.
5. 5.
   In a separate bowl, mix together the plain yogurt and eggs until well combined.
6. 6.
   Grease a baking dish with olive oil. Place a layer of lasagne sheets on the bottom, followed by a layer of the meat sauce. Repeat the layers until all the ingredients are used, finishing with a layer of lasagne sheets.
7. 7.
   Pour the yogurt mixture over the lasagne, spreading it evenly. Sprinkle the crumbled feta cheese on top.
8. 8.
   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lasagne sheets — If using dried lasagne sheets, make sure to cook them according to the package instructions before layering them in the dish.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• To enhance the flavors, let the lasagne rest for 10-15 minutes after removing it from the oven before serving.
• For a spicier kick, add a pinch of red pepper flakes to the meat sauce.
• If you prefer a milder taste, reduce the amount of spices used in the meat sauce.
• Customize your Turkish-style lasagne by adding layers of sautéed vegetables like bell peppers or mushrooms.
• Serve the lasagne with a side of fresh salad and crusty Turkish bread for a complete meal.

Serving advice

Serve the Turkish-style lasagne hot, straight from the oven. Garnish with fresh parsley or mint leaves for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, cut the lasagne into squares or rectangles before serving. Place each portion on a plate and drizzle a little olive oil on top. Sprinkle some sumac or paprika for an extra touch of color.