Add the turkey mince and cook for a further 5 minutes.
400 g turkey mince
Add the pasta sauce and Worcestershire sauce and simmer for 5 minutes.
½ batch tomato pasta sauce, 2 tbsp Worcestershire sauce
Mix together the spinach and Greek yogurt.
120 g Spinach, 4 tablespoon 0% Greek yogurt
Using a lasagna dish that is as long as (or longer than) the courgette strips are, add the meat sauce to the bottom of the dish.
Add a layer of courgette.
Add a layer of the meat sauce and a layer of the spinach mix.
Add another layer of courgette, some more meat sauce and some more spinach mixture and finish by topping with the remaining courgette.
Sprinkle the mozzarella and cheddar on top and put in the oven at 220°C/420°F/Gas 7.
60 g mozzarella, 60 g Cheddar cheese
Bake for 20-30 minutes, until the cheese has browned.
To stop the lasagna getting soggy, you will want to cook the courgette a little first, before layering up the lasagna.
Let the lasagna cool for 10 minutes before serving too, this allows some of the extra liquid to soak up.
To save some time, pre-cook the vegetable lasagna sheets ahead of time and then assemble the lasagna when you are ready to put it in the oven.
We used courgette for the layers, but you could use aubergine or a mixture.
If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
Grate your own cheese rather than using the store bought pre-grated cheese. This is because it is coated in starches to prevent it from sticking in the bag. Not only does this add to the carbs, but it means that it doesn't melt as well.