Turkey lasagne

Instructions

1. Lightly spray a large saucepan with oil and heat over medium-high heat. Add onion, cook, stirring for 5 minutes or until softened. Add mince, cook, breaking up lumps with a spoon for 5 minutes or until mince is cooked through. Add tomato paste, cook, stirring for 2 minutes.
2. Add garlic, mixed herbs, fennel seeds and bay leaves and cook for 1 minute. Stir in tomatoes, and 300ml water, and season with salt and pepper. Bring to the boil, reduce heat and simmer, partially covered, for 25 minutes. Season to taste with salt and pepper.
3. Meanwhile, in a large jug, whisk cornflour and milk together until smooth. Pour into a medium saucepan, cook, stirring over medium heat and bring to the boil. Reduce heat and simmer for 5 minutes or until sauce is smooth and thickened. Remove from heat and whisk in ricotta and nutmeg. Season to taste with salt and pepper.
4. Preheat oven to 200°C. Lightly spray a 2-litre (8-cup) baking dish with oil. Spread half the turkey sauce over base of dish. Cover with a single layer of lasagne sheets (you may need to break them to fit), then spread with half the ricotta sauce and top with half the jarlsberg. Repeat with remaining turkey sauce, pasta, ricotta sauce and jarlsberg, then sprinkle with grated parmesan.
5. Cover with foil and bake for 20 minutes. Remove foil and bake for another 25 minutes in the top of the oven. Set aside to cool for 15 minutes, then serve sprinkled with basil and with the salad leaves on the side.