Beef/Turkey Lasagne

The same meat sauce can be used for Spaghetti Bolognese sauce, so it can be helpful to cook up a double quantity and freeze it. For time saving I use sauce from a jar, which does the job fine. Turkey is lower in fat and can be bought fresh from the deli, but having boys they want 'real meat' and call turkey lasagne 'bird lasagne.' Honestly, it is hard to tell the difference, so sometimes I just sneak it in.

500g minced beef or turkey

600g low fat ricotta cheese

2 1/2 cups grated mozzarella cheese

2 jars (500-600g) pasta sauce

1 cup water

1 pkt instant lasagne sheets

Method:

Brown meat, add sauce and water. Set aside. Mix together ricotta and 1 1/2 cups grated mozzarella. It with be thick and lumpy. In baking dish spoon enough meat sauce over base until it is covered by a thin layer. Place lasagne sheets over sauce. Cover sheets with another layer of sauce followed by dollops of cheese mixtre, lasagne sheets, meat sauce, cheese mixture until layered to the top. Finish with meat sauce mixture and then sprinkle remaining mozzarella cheese on top. Bake in moderate 180 or fan forced 160 oven for 45 mins. Best eaten after left to sit for 1/2 an hour. Meat can be omitted from the sauce all together for a vegetarian version.