- Preheat the oven to 200°C (400°F, gas mark 6). Heat the oil in a frying pan. Add the onion and celery, and cook for 5 minutes or until softened.
- Add the turkey and garlic, and continue to cook, stirring to break up the turkey, for about 5 minutes or until it is white and crumbly. Stir in the flour, then add the tomatoes, oregano and seasoning to taste. Cook for about 10 minutes, stirring occasionally.
- Meanwhile, cook the lasagne in boiling water for 3–5 minutes, or according to the packet instructions, until al dente, then drain and rinse under cold water. Drain on a tea-towel, in a single layer, and set aside. Stir about three-quarters of the breadcrumbs into the cooked turkey mixture and set aside. Reserve the remaining breadcrumbs.
- For the spinach sauce, heat the oil in a small saucepan and cook the garlic for 1 minute. Add the spinach and stir-fry for 4 minutes or until wilted, then stir in the flour. Gradually pour in the milk, stirring constantly, and bring to the boil. Season with freshly grated nutmeg, salt and pepper.
- Spread about half the spinach sauce in a shallow ovenproof dish. Lay a sheet of lasagne on the sauce. Place a spoonful of the turkey mixture in the middle of the lasagne, then fold the pasta over to enclose the meat filling. Slide to one end of the dish. Repeat with the remaining sheets of lasagne and turkey, filling and folding them in the dish and overlapping them neatly.
- Spoon the remaining spinach sauce over the pasta. Mix the reserved breadcrumbs with the Parmesan cheese, and sprinkle this over the top. Bake for 20–25 minutes or until the topping is crisp and golden. Garnish with flat-leaf parsley and serve immediately.
Replace the turkey with lentils. Cook 340 g (12 oz) green lentils in boiling water for about 35–40 minutes, or according to the packet instructions, until tender. Drain and add with the tomatoes. Use fresh savory instead of oregano, if available, and season the lentil mixture with 1 tbsp soy sauce.
This recipe is a perfect example of a delicious dish that is ideal for healthy eating. Turkey, one of the lowest-fat meats available, is served with a sauce containing vitamin-rich leafy green vegetables. In addition, milk and cheese add some calcium.
Each serving provides
B12, niacin, calcium * A, C, folate, copper, potassium, selenium, zinc * B1, B2, B6, E, iron