Pork, Spinach and Ricotta Lasagne

Serves 4

Ingredients:
1 tbsp rapeseed oil

1 onion, finely chopped
2 carrots, diced
500g pork mince
2 tbsp flour
200ml chicken stock
250ml semi-skimmed milk
100g spinach
1 lemon, zested
15g chopped parsley
150g ricotta
50g half-fat mature white cheese, grated
250g lasagne sheets

Instructions:
1. Preheat the oven to 180c. Heat the oil in a large pan and cook the onion and courgettes for 5-10 minutes, until just golden. Stir in the mince, and cook for 5 minutes.
2. Stir in the flour and cook for a minute more, then pour in the stock and milk Bring to a simmer then bubble for 5 minutes before stirring in the spinach until wilted. Add the lemon zest and parseley, then season.
3. Meanwhile, in a small bowl, mix the ricotta with the grated cheese until combined
4. To assemble to lasagne, place two sheets of the pasta in the bottom of a 1.5 litre baking dish then pour over half of the mince mix. Follow with 2 more of the pasta sheets and the remaining turkey mix. Top with the remaining two pasta sheets, the spread over the ricotta mixture.
5. Cook in the oven for 35-40 minutes until the topping is golden and bubbling.

Adapted from Tesco Magazine (recipe for turkey, spinach and ricotta lasagne), January 2013