- STEP 1
Preheat the oven to 170°F/Gas mark 7.
In a deep stewing style pan, add the olive oil on a medium heat and then the turkey mince. Season with mixed herbs and pepper.
- STEP 2
Whilst this is frying, dice the vegetables (apart from the fresh tomatoes as they will be used later). Add the chopped vegetables into the pan and stir into the mince ensuring all the meat is browning off nicely.
Once cooked through, add 1/2 jar of passata and 1 tin of chopped tomatoes.
- STEP 3
Once all the meat has cooked through and the vegetables have softened (after about 15 minutes), switch off the heat.
You now have to make the white sauce topping. Use a small pan for this and add all the listed ingredients in together and bring to the boil. Stir the sauce through then reduce down to a simmer, ensuring the cheese has melted.
TIP: If the sauce is too runny, add a dessert spoon full of plain flour and this will thicken the sauce up. Whisk the flour through so it doesn’t go lumpy!
- STEP 4
Now it’s time for the construction of the healthy but rewarding layers. This is where your spare big beef tomatoes will come in use, but this isn’t essential so don’t worry if you don’t have these. Slice them up vertically into slither about 1cm thick.
Layer a large baking dish, about 25cm x 35cm, with lasagne sheets on the bottom forming a base layer. Spoon with a ladle two lots of the mixture and spread evenly.
- STEP 5
Repeat this process until you have about 3/4 layers and all the mince mixture has been used.
Finally the top layer: finish with a decorative layer of tomatoes and pie on the white sauce.
- STEP 6
Bake in the oven at 170°F/ Gas Mark 7 for around 50 minutes to ensure the pasta sheets have cooked through and the topping is bubbling and golden crispy.