4 portions (£1.50 per portion)
Serve with seasonal salads and breads.
Change vegetables and meat to suit the season
You can also decorate the top with different cheeses, vegetables and sliced tomatoes.
• 300g turkey mince
• 6 sheets lasagne
• 1 celery stick, finely chopped
• 1 onion, finely chopped
• 1 clove garlic
• 125g spring greens, shredded
• 8 asparagus stems, blanched
• 1 sprig fresh basil, torn or chopped
• 300g Dolmio Bolognese sauce
• 50g grated cheese
Bechamel sauce
• 50g butter
• 50g plain flour
• 425ml milk
• 1 bay leaf
1.Heat oven to 180˚C fan, gas mark 5.
2.In a pan, cook mince until brown, add celery, onion and garlic and take off heat.
3.Stir in basil and season.
4.Make béchamel sauce – melt butter in pan, add flour, stir over heat until a paste. Cook for 1 minute. Slowly, add milk, stirring over heat until incorporated and you have a smooth sauce. Add bay leaf and simmer for a few minutes.
To assemble
5.Spoon a third of the meat into dish and top with lasagne sheets.
6.Spoon another third of meat on top, then spring greens, drizzle over some of the béchamel sauce (leaving some for the top)
7.Add another lasagne sheet and then spoon the last third of meat. Add the final layer of lasagne sheets.
8.Top with the rest of the béchamel sauce, then decorate with asparagus and grated cheese
9.Bake for 45-50 minutes until lasagne is cooked and golden.