Turkey and Taleggio cheese lasagne recipe 1 clove of garlic, chopped 175ml red wine 400g can chopped plum tomatoes 2 tbsp tomato purée a pinch of sugar 5-6 basil leaves, torn, plus extra to serve 6 sheets of dried lasagne 150g Taleggio cheese, diced 50g Parmesan cheese, grated for the béchamel sauce 25g butter 25g plain flour 500ml milk Heat the oil in a large frying-pan and sauté the onion for about five minutes until softened. Add the garlic and cook for another minute. Turn the heat up and add the turkey mince, and fry until lightly browned. Pour in the wine and boil rapidly to allow the alcohol to evaporate and the wine to reduce a little. Add the tomatoes and tomato purée, sugar, basil and some seasoning, stirring well. Turn the heat to low and continue to cook for about 20 minutes until thick. To make the béchamel sauce, melt the butter and add the flour. Stir well with a wooden spoon and cook for two minutes. Pour in the milk a little at a time, whisking continuously until thickened. Simmer gently for five to 10 minutes until you have a creamy sauce. Season to taste. To assemble the lasagne, spread a thin layer of meat sauce in a gratin dish or shallow casserole dish. Add a layer of lasagne sheets, avoiding any overlap and breaking them, if necessary, to fit. Pour a layer of white sauce evenly on top and a layer of meat sauce on top of this. Add another layer of pasta, followed by the last of the meat sauce and then finish with white sauce. Arrange the Taleggio and Parmesan on top and bake for about 40 minutes until cooked and golden-brown. Serve in individual dishes, sprinkled with extra basil if desired. This recipe is by the award-winning chef Ronnie Kimbugwe of Bel & the Dragon, Cookham (01628-521263; belandthedragon-cookham.co.uk)