Instructions

1. Preheat the oven to 200C/400F/gas mark 6.
2. Heat the olive oil in a large heavy based pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and oregano and cook for 1 more minute. Add the turkey and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, salt and pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
3. Meanwhile, fill a large bowl with hot water. Add the lasagne and allow them to sit in the water for 20 minutes. Drain.
4. In a medium bowl, combine the ricotta, goat cheese, 160g of Parmesan, the egg, the remaining 2 tablespoons of parsley, salt and pepper. Set aside.
5. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with the extra of Parmesan. Bake for 30 minutes, until the sauce is bubbling.