Turkey lasagne

SERVES 6 (freezable)

PREP TIME 20 mins

COOK TIME 1 hr 20 mins

INGREDIENTS:

● Calorie-controlled spray

● 500g turkey breast mince

● 1 onion, finely diced

● 3 cloves garlic, finely chopped

● 1 tsp dried mixed herbs

● 2 tsp fennel seeds

● 2 bay leaves

● 400g tin chopped tomatoes

● 1 tbsp tomato puree

● 25g low-fat spread

● 25g plain flour

● 350ml skimmed milk

● 200g ricotta

● ¼ tsp ground nutmeg

● 6 dried lasagna sheets

● 125g light mozzarella, sliced

● 20g grated Parmesan

● Handful fresh basil leaves

● 80g Italian-style salad leaves, to serve

METHOD:

1 Mist a large pan with cooking spray and put over a medium-high heat. Add the turkey mince and onion and cook for 5 mins.

2 Add garlic, mixed herbs, fennel seeds and bay leaves and cook for 1 min. Stir in chopped tomatoes, purée and 300ml water, and season to taste. Bring to the boil, then reduce heat and simmer, partially covered, for 25 mins.

3 Melt the spread in a pan over a medium heat. Add the flour and stir until combined. Cook for

1 min, stirring continuously. Remove from the heat and add a splash of the milk to create a loose paste, then gradually add the rest of the milk, whisking constantly. Return to a low heat and continue whisking for 2-3 mins until the sauce is smooth and thickened. Remove from heat and whisk in the ricotta and nutmeg. Season.

4 Preheat the oven to 200C/fan 180C/gas mark 6. Mist a 2-litre baking dish with cooking spray. Spread half the turkey ragu over the bottom of the dish. Cover with a single layer of lasagna sheets (you may need to break them to fit), then spread with half of the ricotta sauce and top with half of the mozzarella. Repeat the layers, then sprinkle over the parmesan.

5 Cover with foil and bake for 20 mins. Remove foil and bake for 25 mins. Set aside to cool for 15 mins, then garnish with basil, and serve with the salad leaves.