Turkey Lasagna with Spinach and Ricotta, my take on the classic lasagna, just a lot healthier and lighter. A great comfort food for a family dinner.
Peel and chop the onion, garlic cloves and carrot.
Add the oil to a large pan, and fry the onion until transluscent.
In go the garlic and carrot, stir well and add the turkey mince.
Continue stiring for 10 minutes until the turkey mince browns a little.
Add the vegetable stock and bay leaves and leave to cook until all liquid is evaporated.
Next, add the chopped tomatoes and cook for a further 5 minutes.
Season well with salt and pepper and add the chopped parsley. Take the bay leaves off the pan. Remove from the heat and set aside.
Now, to make a white sauce, melt the butter in a pan, add the flour and quickly stir to get a smooth paste.
Pour in the milk, and whisk until you get a lump-free sauce, it should not take longer than 5 minutes.
Season with salt and pepper, mix in the dijon mustard and half of the grated Cheddar and Parmesan cheese. Remove from the heat and set aside.
In a bowl, combine the ricotta cheese with spinach.
Now, time to assemble the lasagna.
Spread half of the white sauce over the bottom of an oven-proof dish.
Top with lasagna sheets, spread over half of the turkey mince mixture, top again with another layer of lasagna sheets, next goes the ricotta mixture, more lasagna sheets, the remaining turkey mince, again lasagna sheets.
Spread the white sauce left all over the very top lasagna sheets and sprinkle some grated cheese over.
Pre-heat the oven to 180 degrees Celsius. (360 Fahrenheit).
Bake for 20 minutes until the cheese has melted and the lasagna sheets have soften.