Everyone's favourite comfort food gets a lighter twist in this delicious recipe - simply swap out your regular beef mince for lean turkey mince.
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large pan and cook the onion and courgettes for 5-10 minutes, until just golden. Stir in the mince and cook for 5 minutes.
- Stir in the flour and cook for a minute more, then pour in the stock and milk. Bring to a simmer then bubble for 5 minutes before stirring in the spinach until wilted. Add the lemon zest and parsley, then season.
- Meanwhile, in a small bowl mix the ricotta with the grated cheese until combined.
- To assemble the lasagne, place two sheets of the pasta in the bottom of a 1·5 litre (2½pt) baking dish then pour over half the mince mix. Follow with 2 more of the pasta sheets and the remaining turkey mix. Top with the two remaining pasta sheets, then spread over the ricotta mixture.
- Cook in the oven for 35-40 minutes until the topping is golden and bubbling. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.