240g bag of spinach
3tbsp rapeseed oil
300g butternut squash, peeled and cut into cubes
40g plain flour
500ml full-fat milk
Freshly grated nutmeg
2 cloves garlic, roughly chopped
400g tin of chopped tomatoes
150ml turkey stock
A handful fresh basil leaves, torn
400g cooked Totally Traditional Turkey, cut into small chunks
12 no cook lasagne sheets
150g freshly grated parmesan
Sea salt and black pepper
Preheat 180°C/350°F/Gas 4
Place the spinach in a colander and pour boiling water over the leaves to wilt them, drain well, cool and then squeeze out the excess water. Heat the rapeseed oil in a small pan and sauté the butternut squash, until just soft and season with sea salt and black pepper and set aside.
Heat the remaining 2 tbsp of rapeseed oil, add the garlic and cook for 30 seconds. Add the chopped tomatoes, stock and torn basil leaves, season well with sea salt and black pepper and simmer over a very low heat for 8-10 minutes.
Meanwhile, to make the béchamel sauce, place in a saucepan; the butter, flour and milk and bring slowly to the boil, whisking all the time, until the milk has thickened. Simmer for 2 minutes on a very low heat, whisking occasionally, then season well with sea salt, black pepper and a good grating of nutmeg.
To assemble, using a deep oven proof dish; layer the bottom of the dish with a little tomato sauce, turkey, butternut squash, spinach, parmesan (reserve 30g) and béchamel sauce, top with the lasagne sheets and repeat, finishing the top off with tomato sauce. Cover the lasagne with foil and cook for 40 minutes. Remove the foil, top with the remaining 30g of parmesan cheese and cook for a further 10 minutes, or until cooked.
Per serving ( based on 8 )