Turkey and spinach lasagne (lighter)

Ingredients (serves 6)

• Pasta (dry) (lasagne sheets)250 g
• Turkey mince500 g
• Tinned tomatoes800 g
• Spinach200 g
• Low-fat curd cheese (tvarog)400 g
• Hard cheese80 g
• Onion100 g
• Carrot100 g
• Olive oil10 g

Also: Garlic, basil, oregano, nutmeg, salt, pepper

Method

1. Get ready: finely chop the onion and 2 garlic cloves and grate the carrot. Wash, dry and finely chop the spinach (200 g), and grate the cheese (80 g).
2. In a large frying pan or pot, heat the oil (10 g) over medium heat. Fry the onion, carrot and garlic for 4–5 min, until soft.
3. Add the turkey mince (500 g) and fry over medium heat for 5 min. Break it up with a spatula until it has all changed colour and there are no pink bits left.
4. Pour in the tomatoes (800 g), add the basil and oregano and season lightly with salt. Simmer over low heat for 15 min. The sauce should stay fairly runny – if it's too thick, add 100 ml water.
5. Turn the oven on to 190 °C to heat up (about 10 min). Mash the curd cheese (tvarog, 400 g) with a fork together with the spinach, a pinch of nutmeg and a little salt.
6. Layer in a baking dish: sauce, sheets, curd cheese – and repeat until everything is used up. Finish with a layer of sauce so the sheets don't dry out. Sprinkle with the cheese.
7. Cover with foil and bake at 190 °C for 30 min. Then remove the foil and bake for another 10 min, until the cheese is browned and a knife goes easily through the sheets.
8. Leave to rest for 10 min, then cut. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.