Turkey and Leek Lasagne

Pre-heat the oven to 180 degrees. Heat the oil in a large pan. Brown the turkey mince, ensuring it breaks up nicely.

Meanwhile start the white sauce: melt the butter in a small pan over a low heat. Add the flour and mix to form a roux. Allow this to cook out for a few minutes.

Add the leeks and tarragon to the turkey. Season and stir well. Cover and cook on a low heat for about 10 minutes while you finish the sauce.

Gradually add the milk to the roux, continually whisking it in to avoid any lumps. Add the nutmeg (about 12 scrapes of a grater) if using, and some seasoning. Increase the heat and continue whisking the sauce until it thickens and coats the back of a spoon. Add a handful of the cheese and stir until it melts.

Place half the turkey filling evenly in the bottom of an oven-proof dish. Pour over 1/3 of the white sauce. Add a layer of lasagne sheets, breaking one up to fill any gaps if necessary. Add the remaining filling. 1/3 of the sauce and another layer of lasagne. Pour the remaining sauce over the top and sprinkle over the cheese.

Bake in the oven for 30 minutes until bubbling and cooked through.

Serve with green salad leaves and crusty or garlic bread.