1. Fry the chopped or minced turkey in the oil until browned and cooked through. Add the DOLMIO® Bolognese Extra Mushrooms sauce and simmer gently for 20 minutes. Season to taste with salt and pepper and the stir in the chopped basil.
2. Cook the lasagne sheets in a large pan of boiling water until cooked and tender. Drain carefully and cut each sheet in half.
3. Pre-heat the grill. Layer the lasagne directly on to each plate starting with a square of lasagne and then a large spoonful of the hot turkey and mushroom sauce. Repeat the layers and finish with a final layer of pasta. Pour the hot cheese sauce over the top of the pasta and sprinkle with grated Parmesan cheese.
4. Put the plates under the grill for 3-5 minutes to lightly brown the cheese and serve with a rocket salad and crusty bread.

Vegetarian option
Substitute the minced turkey with finely diced mixture of courgette, aubergines and red peppers.

Low fat option
Omit the cheese sauce and drizzle 15ml (1 tbsp) pesto over the top of the hot pasta and serve immediately.

Calories per portion: 756. Fat per portion: 24.5g.

• 500g jar DOLMIO® Bolognese Extra Mushrooms or Dolmio® Bolognase Extra Spicy sauce
• 300g (12oz) turkey fillets, roughly chopped or minced
• 15ml (1 tbsp) olive oil
• Salt and ground black pepper
• 1 tbsp freshly chopped basil leaves
• 8 sheets plain or green lasagne
• 470g jar DOLMIO® Lasagne White Sauce
• 30ml (2 tbsp) freshly grated Parmesan cheese