Healthier version ofa favourite

with half the pea-spinach mixture and half the peppers. Pour over a third of the ricotta sauce. Drain the pasta and layer over 3-4 sheets, to fit the size of your dish. Spoon over the remaining turkey mixture, then the remaining peas and spinach.

5 Pour over another third of the white sauce, layer over the remaining lasagne sheets and finally pour over the last of the white sauce. Sprinkle over the cheese and bake for 45-50 mins until golden and bubbling. Allow to cool for 5-10 mins before serving.

SWEET POTATO & SPINACH SCOTCH EGGS

Serves 4

Takes 1 hr

Cost per serve £1

2 medium sweet potatoes (about 400g), peeled and cut into 4cm chunks

400g tin butter beans, drained

1 tsp curry powder or sumac pinch of crushed chillies (optional)

200g frozen spinach, defrosted and well drained

75g lighter salad cheese, crumbled

5 large eggs

1 tbsp milk

50g plain four

75g panko or natural breadcrumbs sunfower oil spray mango chutney and lemon wedges, to serve (optional)

1 Put a saucepan over a high heat and fill with about 2.5cm water. Add the sweet potatoes and cook for 12-15 mins until just tender and cooked. Drain, return to the pan and heat over a low heat for 2-3 mins, shaking the potatoes around. Leave to cool, then mash with the butter beans and spices.

2 Squeeze out any excess moisture from the spinach. Roughly chop and stir into the sweet potato mixture with the cheese.

3 Boil 4 eggs in a pan of simmering water for 4 mins 30 secs if serving the Scotch eggs cold, or 5 mins if serving warm. Drain and cover with cold water to stop the cooking process. Once cool enough to handle, carefully peel.

4 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the sweet potato mixture into 4, then wrap evenly around each egg to cover fully. Beat the remaining egg in a shallow bowl with the milk and put the flour and breadcrumbs in separate shallow dishes. Dip the Scotch eggs in the flour, then egg, then breadcrumbs and transfer to a baking tray. Spray with the oil to evenly coat. Bake for 18-20 mins until golden brown. Remove and leave to cool a little before serving warm or cold with mango chutney and lemon wedges, if you like. Each serving