Turkey and Vegetable Lasagne

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This is lasagne with a difference – a really tasty option using turkey mince to ring the changes!

Preparation time: 20 minutes

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Cooking time: 40 minutes

Heat a saucepan with a little oil and add the onion, garlic and mushrooms with the chilli powder and saute off for a few minutes until they have softened.
Next add in the turkey mince with some salt and pepper and cook this for 2-3 minutes with the onion and mushroom mixture.
Add in the red wine (if using) and allow this to come to the boil.
Add in the chopped tomatoes and the tomato puree and allow this mixture to simmer for 12-15 minutes.

Put the milk in a saucepan and bring to the boil.
Melt the butter slowly in another small saucepan.
Add the flour to the melted butter and mix until combined.
Cook this mixture on a low heat for two minutes.
Gradually whisk in the boiling milk and continue to stir, especially around the edges, until it comes to the boil again.
Add half the grated cheese to the mixture. Turn the heat right down and cook on a low heat for 10-15 minutes.
Depending on the size of your dish, soak sixto eight lasagne sheets in boiling water for 50-60 seconds. I normally use an eight or nine inch square dish.
Preheat the oven to 180°C/350°F/Gas Mark 4. Place some of the turkey and vegetable mixture on the bottom of the baking dish.
Cover with a layer of the soaked lasagne, then cover with some of the cheese sauce. Repeat this process a second time and then sprinkle the remaining grated cheese on the top.
Bake in the preheated oven for 20 minutes. Perfect served with a green salad.