Turkey Breast Lasagna

For the turkey breast lasagna, dice turkey breast strips, toast ham and onion. Clean mushrooms and cut into slices.

Heat olive oil in a frying pan. Sauté turkey, toast ham and onion in it, then add mushrooms and chopped parsley and sauté briefly.

Remove from heat and season with lemon juice, salt and pepper. Mix the grated parmesan in the sour cream. Season with salt and pepper.

In a greased baking dish, first pour two tablespoons of sour cream, then a layer of lasagna sheets, and on top of this layer a layer of turkey roast.

Spread a little sour cream on top, then another layer of lasagna sheets and turkey roast on top of each. Finish with lasagna sheets, pour the remaining sour cream on top and top with the Gouda slices.

Bake in the preheated oven on the middle rack at 180°C for about 25 minutes. If the Gouda layer browns too quickly, cover the baking dish with aluminum foil.

Serve the turkey breast lasagna fresh from the oven.

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