Food 2005 – Recipes (Lasagne with Turkey (or Veal))

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Monday 25th April 2005 – Recipe for Lasagne with Turkey (or Veal)

While I was looking for restaurants in Brussels, I found this. It amuses me, especially the bit about “posing” the escalopes… and for that matter beautiful tomatoes! I have left the English exactly as I found it, so all mistakes are theirs not mine!

Ingredients for 4:

  • 400 gr sheets of lasagne
  • fresh basil
  • 4 beautiful tomatoes
  • 1 zucchini
  • 1 large escalope of turkey (or veal)
  • 200gr of mozzarella
  • 100gr of Parmesan grated
  • a good extra virgin olive oil
  • 1 tomato sauce with basil (sugo al basilico)
  • salt, pepper


  1. Cook the sheets of lasagne ‘al dente’ (by two to prevent that they stick together) in a large salted water pan. Drain them on a linen.
  2. Cut tomatoes, zucchini and the mozzarella in fine slices. Roast the zucchini slices in a frying pan.
  3. Chop the basil.
  4. Divide escalope in four and if it is not fine enough, cut it in length once again. Roast the meat.
  5. Put tomato sauce in a bowl and add some olive oil.
  6. Oil 4 small individual oven dishes.
  7. Lay out a sheet of lasagne in each dish.
  8. Cover with sauce and pose a fine escalope on top, pepper and salt. Make your lasagne as follows: pasta, sauce, meat, pasta, sauce, tomatoes, basil, mozzarella, pastes, sauce, zucchini, basil, Parmesan. Finish by a sheet of lasagne with a tomato slice and a some mozzarella.
  9. Pour a little oil on the whole and slip 15 min in the preheated oven at 210°C.
  10. Grill at the end, take out the dishes and let rest a few minutes, time to finish with a little fresh basil.

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