Lasagne baked in a skillet

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• parchment paper

Make the parchment lid by folding your square of parchment paper from the bottom to the top and then from the right to left. Now take the bottom right corner and fold it over. Fold in the same direction two more times and that’s it. Measure to the centre of your pan so you can mark where to cut at the edge of the pan and also remove the tip

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• 4 sheets spelt semi-wholegrain lasagne

Break lasagne sheets in half and parboil in large heavy based pan of salted water for 3 minutes. You can do them in two separate batches to avoid them all sticking together. Set out on parchment paper.

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• 166⅔ g turkey mince
• ⅔ onion
• 1⅓ cloves garlic

Finely chop the onion and cook in 1 tbsp of oil until softened before adding the turkey mince. When this is cooked and all pink has disappeared then add the two cloves of chopped garlic

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• ⅔ tbsp tomato purée
• ⅔ tbsp balsamic vinegar
• 133⅓ ml water

Make a space in the middle of the pan and add the tomato purée and balsamic vinegar with half the water. Turn the heat up high to cook out the tomato puree for a minute and add more of the water as required

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• 66⅔ ml chicken stock
• 1⅓ tsp maple syrup
• 1⅓ sprigs thyme
• ⅔ tsp dried oregano
• handful fresh basil
• salt & pepper
• ⅔ can of plum tomatoes blended

Add the blended whole plum tomatoes, chicken stock and maple syrup, dried oregano, thyme and seasoning. Bring to the boil and simmer for around 25 minutes. When sauce consistency is right stir through the basil and take off the heat

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• ⅔ small aubergine

Heat oil in a large non-stick frying pan and cook the sliced aubergine until it starts to soften before turning to cook the other side. You can do this in batches to not overcrowd the pan adding more oil as needed. Alternatively the aubergine slices could be baked in the oven beforehand

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Preheat oven to 200 C then add the contents of skillet into the empty pan used to parboil lasagne sheets. I give the skillet a quick clean out at this stage and oil it lightly with some kitchen roll. You can now start layering up the lasagne

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Start with a little sauce at the bottom of the skillet before adding the cooked aubergine slices. Grate Parmesan over with a sprinkle of mozzarella cheese

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Take half of the lasagne sheets and place them as evenly as possible around the pan then add some of the sauce followed by grating some parmesan and sprinkle over the mozzarella. Make sure to leave plenty of the meat sauce and mozzarella for the top layer

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Finish with the rest of the lasagne sheets. Make sure to spread all the remaining sauce evenly all around the pan so all lasagne sheets are well covered. Follow this by liberally grating the parmesan, mozzarella and a little bit of cheddar cheese for the top

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Cover the skillet with parchment lid and bake in the middle of your oven for 30 minutes

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Take lasagne out of the oven, remove parchment lid and let rest for 5 minutes

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• ⅛ white cabbage
• ⅔ carrot
• ⅛ tsp salt
• ⅛ tsp sugar
• ⅓ lemon
• ⅔ tbsp mayonnaise
• ⅔ tsp ground flaxseeds

Serve lasagne with side salad and homemade coleslaw. Scrunch the cabbage and ribbons of carrot together to break them down with the salt and sugar. Set this aside for a minute before dressing with the mayonnaise, lemon juice and ground flaxseeds

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Enjoy!

Enjoy your meal!