Cheat's Turkey Lasagne with Béchamel Sauce

Steps

1. a full kettle of water to the boil.
2. Pour boiling water and a pinch of salt into a medium pot and bring to the boil with the lid on. Roughly tear or cut pasta sheets into 4cm squares. Cook pasta for about 4 minutes, until tender. Drain and toss in a bowl with a drizzle of oil to prevent sticking. Cover and keep warm and reserve pot.
3. While pasta cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook mince for about 3 minutes, breaking up with a wooden spoon as it cooks, until browned. Add carrot, rich tomato sauce and wine/stock to pan and simmer on low-medium for about 8 minutes, until thickened.
4. While turkey sauce simmers, prepare the salad. Dice tomatoes 2cm and place in a medium bowl with baby spinach leaves. Roughly chop basil leaves. Set all aside. Add Béchamel sauce and milk to reserved pot.
5. Cook Béchamel on low-medium heat for about 2 minutes, whisking until smooth and heated through. Add first measure of Parmesan cheese and season to taste with salt and pepper. Fold until cheese has melted. When turkey sauce is cooked, stir through first measure of balsamic vinegar and season to taste.
6. Add cooked pasta to pan with turkey sauce and fold to combine. Evenly dollop over Béchamel sauce. Sprinkle with second measure of Parmesan cheese and basil. Add olive oil and second measure of balsamic vinegar to salad and toss to combine.
7. divide cheat’s turkey lasagne between plates and serve salad on the side.