1

Mist a large nonstick pan with cooking spray and set over a low heat, then add the onion and cook for 6-8 minutes until soft. Add the garlic and cook for a further 1 minute. Add the mince and cook, stirring, for 2-3 minutes, until it starts to brown, then add the tomatoes, oregano, basil and balsamic vinegar. Season to taste, then stir to combine. Simmer, uncovered, for 20 minutes, until the sauce has reduced

2

Meanwhile, use a vegetable peeler to slice the courgettes into thin strips. Preheat the oven to 200°C, fan 180°C, gas mark 6.

3

Pour one-third of the turkey ragù into a 20cm x 20cm baking dish and spoon over one-third of the mascarpone, spreading it out with a spatula. Top with a layer of the sliced courgette, then repeat twice using the remaining ragù, mascarpone and courgette. Mist the top of the lasagne with cooking spray, then scatter over the Parmesan and some freshly ground black pepper. Bake for 25 minutes until golden and bubbling, then allow to stand for 5 minutes before serving.

4

Cook the new potatoes in a pan of boiling water for 15 minutes until tender, then scatter over the parsley and serve with the lasagne.