Mince or finely chop the turkey meat. Cook the onion and garlic in a couple of spoons of olive oil, stir in the pancetta, mushrooms and oregano. Stir in the tomato paste and the tomato polpa with vegetables, bring to the boil, set to simmer and stir in the turkey meat. Cook for a couple of minute, remove heat, season to taste and stir in the chopped parsley. For the cheese sauce, warm up the milk, melt the butter in a separate sauce pan add the flour and stir well. Pour in the milk gradually, stirring continuously, remove from heat, season to taste and beat in halve the Ementhal cheese. Heat up oven to 180°c, layer the mince, cheese sauce and lasagna sheets in an oven proof dish. Top up with the remaining cheese and bake for approximately 30 minutes.

Serves 4-6

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