Spicy turkey and mushroom lasagne - Recipe

Ingredients

1 tbsp vegetable oil
500g minced turkey
1 onion, chopped
1 green chilli
deseeded and finely chopped
2 celery sticks, chopped
100g mushrooms, sliced
1tbsp chopped fresh thyme
500g jar Dolmio Tomato Sauce for Lasagne
6 lasagne sheets
470g jar Dolmio Creamy Sauce for Lasagne
75g grated Cheddar and Mozarella cheese

Method

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the vegetable oil in a large frying pan and add the minced turkey a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion, chilli, celery and mushrooms and cook over a medium heat for 10 minutes, stirring often. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat.
2.     Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated Cheddar and mozzarella cheese evenly over the surface.
3.     Bake for 30-35 minutes, until cooked and golden. Stand for a few minutes, then serve.

Chef's tips

If you like, substitute pork mince for the turkey mince, or for a vegetarian alternative, use Quorn mince instead of turkey. Remember, turkey mince is low in fat, and the extra vegetables used in the recipe help towards your 5-a-day quota. Cool any leftov

Credit

This recipe from Dolmio uses Dolmio Sauces for Lasagne.