Cook & Prep time: 1 hour 20 minutes

Calories: 400-500



  • 1 onion
  • 2 carrots
  • 2 celery stick
  • 2 garlic cloves
  • 900g turkey mince
  • 800g tinned chopped tomatoes
  • 150ml chicken stock
  • 2 tbsp tomato paste
  • Handful of basil, chopped
  • Reduced fat mozzarella


White Sauce:

  • 50g butter
  • 50g plain flour
  • 500ml milk



Preheat the oven to 200C.

  1. Start by finely chopping the onion, carrot, celery and garlic. Do this by putting everything into a food processor and pulse it all until it’s a fine consistency.
  2. Add the finely chopped mixture into a pot and cook for 5 - 10 minutes over a low to medium heat. Season with salt and pepper.
  3. Next add in the turkey mince and cook for 10 minutes over a medium heat.
  4. Next stir in the tinned tomatoes, chicken stock, tomato paste and basil. Allow this to simmer over a low to medium heat until the mixture reduces down.
  5. While the turkey mixture is bubbling away prepare the white sauce.
  6. Pop the butter into a pot and melt it right down. Follow with the flour and mix it together to make a roux. Gradually add in the milk over a medium to high heat and continuously stir it until the mixture thickens. Season with salt and pepper.
  7. Grab a baking dish to start layering up. Start by adding a few spoonful’s of the turkey mince, followed by lasagne sheets and then a layer of the white sauce. Repeat this 3 times. Finish the top off by pulling mozzarella apart and lying it on top to give it the perfect cheesy finish.
  8. Bake in the oven for 20-25 minutes. The top should be a deep golden colour.
  9. Serve with a mixed leaf salad and a drizzle of balsamic vinegar.