Creamy Boursin^®, turkey & mushroom lasagne

Method

Step 1
Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan or casserole dish over a medium heat. Once hot, add the turkey mince and cook for 6 mins, breaking it up slightly with a wooden spoon, until browned all over. Transfer to a plate and set aside.

Step 2
Add the celery, onion and mushrooms to the pan and cook for 8 mins until softened, then stir in the garlic and tomato purée and fry for another 2 mins until fragrant. Return the turkey mince to the pan, along with the chestnuts, chopped tomatoes, stock and red wine. Bring to a simmer, then reduce the heat and cook for 15-20 mins, stirring occasionally until reduced slightly. Season to taste.

Step 3
Meanwhile, for the white sauce, heat the butter in a medium saucepan over a medium heat. Once melted, add the plain flour and stir until combined, then gradually pour in the milk a quarter at a time, allowing it to fully absorb and thicken slightly before adding the next quarter. Bring to a simmer, whisking constantly, and cook for 4 mins until reduced, then mix in the Boursin^® Truffle and season to taste.

Step 4
To assemble the lasagne, spoon a third of the turkey ragu across the bottom of a large baking dish (around 38 x 32cm), then add a layer of 6 lasagne sheets, followed by a third of the white sauce. Repeat until all the sauce and lasagne sheets have been incorporated, then drizzle some oil over the top and bake for 45 mins until golden brown.