- 500g British Red Tractor turkey mince
- 400g can chopped plum tomatoes
- 3 fresh tomatoes
- 3 English mushrooms
- 1 small pack of fresh spinach
- 1 pack dried lasagne sheets
- 2 balls mozzarella, sliced
- 50g Parmesan cheese, grated
- I small tin tomato purée
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, chopped
- Salt and pepper
For the sauce:
- 25g (1oz) butter
- 25g (1oz) plain flour
- 500ml (17fl oz)milk
- 1 bay leaf or as I did use a white sauce pre-made to reduce preparation time.
This Recipe was the Runner Up of the 2013 British Turkey awards Blogger of the year recipe, created by Anna from Slummy Mummy
Preheat oven to 180°C. Heat the oil in a large frying pan and add the finely chopped garlic, and onions.
Cook the turkey mince until lightly browned. Add nutmeg for additional flavour.
Finely chop the mushrooms.
Soak the lasagne sheets in hot water to stop them being crunchy.
Then add the turkey mince, tomatoes, purée, mushrooms and seasoning keeping well stirred. Turn down the heat to low and continue to cook for about 15 minutes until thickened.
Either make the white sauce or use a premade jar as I did.
Layer the sauces; begin with a small amount of the meat followed by lasagne sheets, followed by white sauce and spinach.
Lay the diced mozzarella on top and cook for 30 minutes until golden brown.
Grate the parmesan cheese for serving.