Turkey & mushroom lasagne

Prep 25 minutes Cook 35 minutes PersonalPoints range: 3-7

SERVES 4

1 butternut squash, peeled, deseeded and thinly sliced

Calorie-controlled cooking spray

1 tbsp rapeseed oil

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

400g turkey breast mince (2% fat) ½ tbsp tomato purée

2 x 400g tins chopped tomatoes with onion and garlic

100g dried green lentils

Small handful fresh basil, leaves picked and torn

6 sprigs fresh thyme, leaves picked and roughly chopped

200g baby button chestnut mushrooms, sliced

100g natural cottage cheese

20g Parmesan, finely grated

1 egg yolk

PREHEAT the oven to 200c/fan 180c/gas 6. Put the butternut squash slices onto non-stick baking sheets and mist with cooking spray. Season to taste, then bake for 20 minutes, until just tender. Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and cook for 5 minutes. Add the turkey mince, turn up the heat and cook for 5 minutes, stirring. Add the tomato purée, tomatoes, lentils, basil, thyme and 400ml water, bring to a simmer, cover and cook for 15 minutes. Add the mushrooms and cook for a further 10 minutes. Whizz the cottage cheese, 15g of the Parmesan and the egg yolk in a mini food processor, until smooth. Put half the turkey mince mixture into the bottom of a rectangular baking dish and top with half the butternut squash slices. Spoon over the remaining turkey mince mixture and arrange the rest of the butternut squash slices on top. Spoon the cottage cheese mixture on last, scatter over the remaining Parmesan and bake for 15 minutes, until golden.