Braised turkey with tomato lasagna

Ingredients for Braised turkey with tomato lasagna

Instructions for Braised turkey with tomato lasagna

To prepare the Braised turkey with tomato lasagna recipe, please follow these instructions:

Turn on the oven at 175 °. Rinse the rosemary skewers and put them in the turkey cuvette, season with ½ tablespoons of salt and ¼ spoon of pepper and lace the meat with cotton straw. Bring fennel into a pan, add the apple pie and put the chalk cuvette upstairs. Put the pan in the oven for 11/4 -1½ hours. Warm the cloud from the dish into a small pan and season with vinegar and salt. Cut the lime cuvette into slices of ½ cm and serve with fennel, cloud and a piece of tomato lasagne.

tomato lasagna
Step onion, garlic and thyme in the oil at even heat for approx. 5 min. Add leaf celery and peeled tomatoes and cook the tomato sauce through. Season with cayenne pepper and ½ tablespoon salt. Gather the lasagna into a greased refractory dish (about 15 x 25 cm). Bring a thin layer of tomato sauce to the bottom and saw a layer of lasagna plates. Repeat three times and finish with tomato slices and grated cheese. Put the dish in the oven when the chalk cuvette has been around. 1 hour. Behind the lasagne 20 min.