1

Mist a large pan with cooking spray and put over a medium-high heat. Add the turkey mince and onion and cook for 5 minutes until the mince is cooked through.

2

Add the garlic, mixed herbs, fennel seeds and bay leaves and cook for 1 minute. Stir in the chopped tomatoes, tomato purée and 300ml water, and season to taste. Bring to the boil, then reduce the heat and simmer, partially covered, for 25 minutes.

3

Melt the spread in a pan over a medium heat. Add the flour and stir until combined. Cook for 1 minute, stirring continuously. Remove from the heat and add a splash of the milk to create a loose paste, then gradually add the rest of the milk, whisking constantly. Return to a low heat and continue whisking for 2-3 minutes until the sauce is smooth and thickened. Remove from the heat and whisk in the ricotta and nutmeg. Season to taste.

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 2-litre baking dish with cooking spray. Spread half the turkey ragù over the bottom of the dish. Cover with a single layer of lasagna sheets (you may need to break them to fit), then spread with half of the ricotta sauce and top with half of the mozzarella. Repeat with the remaining ragù, pasta, sauce and mozzarella, then sprinkle over the grated Parmesan.

5

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 25 minutes in the top of the oven. Set aside to cool for 15 minutes, then serve garnished with the fresh basil, with the salad leaves on the side.