Enjoy the following recipe from Chef Jesse Schenker of Recette, Manhattan.
4 (store bought) lasagna sheets
2 turkey legs
1 lb button mushroom
1 horse carrot
1/2 qt heavy cream
1/2 qt turkey stock
1 pint of Parmesan cheese
1 bunch of fresh parsley
Season turkey legs with salt and pepper(evenly) then place in roasting pan. Take turkey stock and pour it on top of turkey legs. Place the turkey leg in the roasting pan in pre-heated oven at 350 degrees for 120 mins (or until tender). Take out of oven and let cool down completely in the liquid it cooked in. Take the cooled turkey legs and remove all the meat and place in a bowl (make sure there are no bones in the bowel)
Take heavy cream and reduce it until it begins to thicken (heavy cream sticks to spoon).
Add the reduced cream to the bowl with the picked turkey meat. And half the pint of Parmesan cheese, picked parsley leaves and salt to taste. Mix all ingredients evenly.
Cut carrots into larger dices. In a sauté pan take diced carrots and roast over medium heat (use 1 tablespoon of olive oil). Roast until gold brown. then add 1/2 cup of turkey stock and continue cooking until the carrots are tender. Take his mix and place all ingredients in a blender. Blend carrots until smooth (no chunks).
For the lasagna sheets, bring a large pot of water up to a boil. Place pasta in boil water for 6-8mins (do not overcook. Remove pasta from water and place on a sheet tray.
To build lasagna place one sheet of the cooked pasta on a sheet tray with olive oil. Then take the mixed turkey meat layer it on top of the paste sheet. Continue this step three times.
On the top layer add the rest of the Parmesan cheese. Bake in oven for 15 mins at 350 degrees ( or until cheese is melted).
Place lasagna on serving plate. Drizzle carrot sauce on lasagna and serve.
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For more fall recipes from top chefs in New York and beyond, please visit: Recipes to Usher in the Fall