Turkey and spinach lasagne (20 mins prep; 35 mins cooking; serves 6)

The addition of turkey to this recipe means my son wolfs it down, whereas he wasn't keen when it was purely vegetarian.  I love it, too, especially when my nanny cooks it for us on a Friday :)  See what you think....

Mince layer

500g minced turkey

2 onions, diced

1 garlic clove, crushed

Tomato sauce for mince layer

1 red pepper, diced

1 carrot, grated

1 courgette, grated

2 tins chopped tomatoes (with Italian herbs from Waitrose Organic)

2tbsp tomato puree

Creamed Spinach layer

500g frozen spinach

300g cottage cheese (you can use ones with chives if you like)

Build

6 x wholewheat lasagne sheets

250g cheddar cheese, grated

Worcester sauce

Brown the turkey mince in a pan with a little olive oil.  Add the onions and garlic for 5 mins on a low heat.

In a separate pan, gently fry the red pepper, carrot and courgette on a low heat until soft. Add the tomatoes and tomato puree and simmer for a couple of minutes.

Blend the sauce with a hand blender until smooth.

Mix together the mince and sauce and stir well.  Set to one side.

Meanwhile, wilt the frozen spinach by putting it in a sieve or colander over a pan of boiling water. Once wilted, squeeze out any excess liquid before transferring it into the white plastic jug.  Add the cottage cheese and a dash of salt and black pepper. Use the hand blender to blend the spinach and cottage cheese into a green paste.

In a shallow rectangular dish, approx 1.5 inches tall, start with a layer half the mince and tomato sauce mixture. Put one layer of lasagne sheets on top. Then put half the creamy spinach paste on top of the lasagne. Add a second layer of mince/ tomato mixture using the remainder of the mixture. Add one more layer of lasagne sheets, with the rest of the spinach mixture on top. Finish off with the grated cheese and splash with worcestershire sauce.

Bake in the oven at 180 degrees for 25 minutes.