450g minced turkey (divide into 3 portions)
1 packet fresh lasagne sheets
250g soft ricotta cheese
50g watercress leaves (chopped)
1 onion (chopped)
4 fresh tomatoes (chopped)
1 teaspoon tomato puree
1 clove garlic (chopped)
1 red chilli (chopped)
½ teaspoon cornflour
A handful chopped mixed herbs (parsley, basil, oregano and marjoram)
50g grated cheddar cheese
1 tablespoon olive oil
Salt and pepper
1. Heat ½ of the olive oil in a pan. Fry garlic and onion till soft. Add in one portion of minced turkey, tomatoes, tomato puree, ½ of the herbs and 100ml of water. Stir well. Leave to simmer for 20 minutes. Season.
2. Mix ricotta cheese, 2nd portion of turkey and chopped watercress together. Season and set aside.
3. Mix chilli, rest of the chopped herbs, cornflour and the 3rd potion of turkey together. Season. Make the turkey mixture into 8-10 small balls.
4. Layer the lasagne, tomato turkey sauce and ricotta turkey sauce a rectangular ovenproof dish. ( In alternate layers)Arrange the turkey balls on top. Sprinkle with grated cheese. Brush the turkey balls with the rest of the olive oil. Bake in a moderate oven (Gas 5/ 190C/375F) for 45 minutes until the cheese on top is golden brown in colour. Garnish with fresh herbs. Serve with jacket potatoes and a green salad ( Serves 4)