Serves 4
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For the white sauce:

  1. Heat the oil in a large pan over a medium heat. Add the onion, carrots and celery for and cook for five minutes or until softened. Add the garlic and cook for 1-2 minutes longer.
  2. Turn the heat to high. Add the turkey mince and cook for 8-10 minutes until lightly golden with no pink parts remaining, breaking up any lumps with a wooden spoon. Season with salt and pepper, add the wine and allow to simmer for five minutes.
  3. Stir in the tomatoes, stock and basil. Bring to the boil, then reduce the heat and simmer for 15 minutes or until thickened. Season to taste.
  4. For the white sauce, melt the butter in a small pot over a medium-high heat. Whisk in the flour and cook for 30 seconds.
  5. Remove from the heat and gradually whisk in the milk, a little at a time.
  6. Return to the heat and bring to the boil, stirring constantly. Reduce to a simmer for five minutes until thickened and glossy, stirring occasionally. Season with salt and pepper.
  7. Preheat the oven to 200°C/180°C fan/gas mark 6.
  8. Spoon a third of the turkey mince mixture into a 30 x 20cm ovenproof baking dish. Cover with three lasagne sheets and some of the white sauce. Repeat this step two more times, finishing with a layer of white sauce.
  9. Sprinkle over the grated mozzarella and top with some black pepper.Bake for 30-35 minutes until golden on top and bubbling around the edges, then serve.

Nutrition Facts

Per serving: 776kcals, 38g fat (16.7g saturated), 56.3g carbs (17.5g sugars), 46.2g protein, 3.1g fibre, 0.505g sodium

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