Turkey Penne Lasagne Bake with Salad

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Put aside a rectangular oven-proof dish (about 20 x 30cm).
2. Heat a drizzle of oil in a fry-pan on medium heat and cook onion, garlic, carrot and celery for 4 minutes until soft. Add mince and brown for 4 minutes, breaking up with a wooden spoon. Add remaining turkey sauce ingredients. Simmer for 10 minutes, until thickened. Season with salt and pepper.
3. Cook pasta in pot of boiling water for 10 minutes (pasta should not be fully cooked). Drain and drizzle with oil. In a pot, melt butter on medium heat, add flour and mix with a wooden spoon until smooth. Reduce heat to medium-low and simmer for 3 minutes until golden with a slight nutty smell.
4. Reduce heat to low and add milk (½ cup at a time) stirring constantly until smooth. If any lumps occur, remove from the heat and whisk until smooth. Simmer until thick, about 7–8 minutes, stirring often. Remove from the heat, add cheese, season to taste and stir until smooth. Set aside.
5. In oven dish, spread ¼ of turkey sauce to cover base; sprinkle over 1/3 of pasta; spoon over 1/3 of turkey sauce; sprinkle over another 1/3 of pasta, and repeat for 2 more layers finishing with turkey sauce. Pour over béchamel, sprinkle with cheese and bake for 12 minutes until golden.
6. Toss all salad ingredients together in a bowl. In a small bowl, mix all dressing ingredients together and season to taste with salt and pepper. Add dressing to salad just before serving.
7. Divide turkey penne lasagne bake between plates and serve with salad on the side.