Turkey Lasagne
Lasagne is always a crowd-pleaser and if you have leftovers it’s easy to freeze and reheat. This flavour-packed recipe uses turkey mince instead of the usual beef.
INGREDIENTS (Serves 6) ◆ Calorie controlled
cooking spray ◆ 500g turkey breast mince ◆ 1 onion, finely diced ◆ 3 cloves garlic, finely chopped ◆ 1tsp dried mixed herbs ◆ 2tsp fennel seeds ◆ 2 bay leaves ◆ 400g tin chopped tomatoes ◆ 1tbsp tomato purée ◆ 25g low-fat spread ◆ 25g plain flour ◆ 350ml skimmed milk ◆ 200g ricotta ◆ ¼tsp ground nutmeg ◆ 6 dried lasagne sheets ◆ 125g light mozzarella, sliced ◆ 20g grated Parmesan ◆ Small handful fresh basil
leaves, to garnish
1 Mist a large pan with cooking spray and put over a medium-high heat. Add turkey mince and onion and cook for 5min until the mince is cooked through. 2 Add garlic, mixed herbs, fennel seeds and bay leaves and cook for 1min. Stir in the chopped tomatoes, tomato purée and 300ml water, and season to taste. Bring to the boil, then reduce the heat and simmer, partially covered, for 25min. 3 Melt spread in a pan over a medium heat. Add flour and stir until combined. Cook for 1min, stirring continuously. Remove from the heat and add a splash of milk to create a loose paste. Gradually add the rest of the milk, whisking constantly. Return to a low heat and whisk for 2-3min until the sauce is smooth and thickened. Remove from the heat. Whisk in the ricotta and nutmeg. Season to taste. 4 Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 2-litre baking dish with cooking spray. Spread half the turkey ragù over the bottom of the dish. Cover with a layer of lasagne sheets (you may need to break them to fit), then spread with half the ricotta sauce. Top with half the mozzarella. Repeat with remaining ragù, pasta, sauce and mozzarella, then sprinkle on Parmesan. 5 Cover with foil and bake for 20min. Remove the foil and bake for another 25min in the top of the oven. Set aside to cool for 15min, then ser ve garnished with the fresh basil, with the salad leaves on the side. The lasagne can be frozen in an airtight container for up to 3 months.