Aubergine and Turkey Lasagne

Steps

• Step 1

  Place a deep, heavy based frying pan over a medium heat and add the olive oil, garlic, onion and carrot and cook until softened

• Step 2

  Once softened, add the turkey mince, breaking up with a wooden spoon whilst it browns

• Step 3

  Add the mushrooms, courgettes, fresh thyme and chilli flakes and cook until the veg is soft

• Step 4

  Finally add the canned tomatoes, stock, balsamic vinegar, basil leaves and black pepper and stir to combine

• Step 5

  Bring the mixture to the boil and simmer for 15-20 minutes, or until the liquid has sufficiently reduced

• Step 6

  Whilst reducing, heat up a griddle pan and brush with a little olive oil and griddle the aubergine slices for 30-60 seconds on each side – do this in batches to ensure each piece is nicely grilled

• Step 7

  Add the cottage cheese, 75g of the cheddar cheese and milk to a blender, and blend until smooth

• Step 8

  Preheat the oven to 180C/160C fan

• Step 9

  Using a large ovenproof dish (approx. 24 x 24 cm) assemble your lasagne

• Step 10

  We recommend the layers are combined in the following order: 1/3 turkey mince, 1/3 aubergine slices, ½ cheese sauce, 1/3 turkey mince, 1/3 aubergine, ½ cheese sauce, 1/3 turkey mince, 1/3 aubergine slices, the remaining 25g of cheddar cheese, sprinkled

• Step 11

  Once all of the layers are combined, cook in the preheated oven for approximately 20 minutes and serve immediately