Oil a 9x13 inch casserole dish ready for the ingredients.
Bring a pan of water to a boil. Add a good pinch of salt and cook the pasta per their instructions.
12 fresh Lasagna sheets
Meanwhile, heat 2 tablespoons oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 minutes. Stir in garlic and thyme and cook 1 minute. Transfer to large bowl and toss with the parsley.
15 oz mushrooms, 1 large onion, 2 cloves garlic, 2 tbsp thyme, 2 oz parsley
Wipe out skillet and heat remaining 2 tablespoons oil on medium. Sprinkle flour over top and cook, stirring, 1 minute. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 minutes. Remove from heat and add Gruyère, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir until cheese melts and sauce is just smooth.
4 tbsp olive oil, 3 tbsp all-purpose flour, 700 ml whole milk, 8 oz. Gruyère cheese, 1/4 tsp cayenne pepper, salt, pepper, 1 large red chilli
Fold turkey and pasta into cheese mixture and toss to coat. Fold in parsley mixture.
12 oz turkey
Transfer to prepared dish. Bake until heated through, 10 to 12 minutes.