Heat a large pan over a medium-high heat and add the oil. Sauté the onion and finely diced carrot until the onion is translucent and the carrot is tender, about 5-8 minutes, season with a pinch of salt and pepper.
2 tablespoons olive oil, 4 large shallots, 2 medium carrots
Add the minced garlic and stir in the herbs and nutmeg, cook for 30-60 seconds.
6 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon chilli flakes, ½ teaspoon dried basil, ¼ teaspoon ground nutmeg
Add in the ground turkey and season with the salt and pepper. Break it up with a wooden spoon and cook it until it is no longer pink, about 7-10 minutes. Once cooked, push the meat mixture to the side and tilt the pan allowing the juices to drain off. Scoop off and discard this liquid.
1 teaspoon kosher salt, ½ teaspoon black pepper, 2.2 pounds ground chicken thigh
Once you've drained the liquid you can then add the chicken stock and mascarpone and stir it together until the cheese melts. Turn down the heat and simmer it until it creates a thick and creamy sauce, about 5-8 minutes. Set aside.
1 cup chicken stock, 9 ounces mascarpone
While your sauce is simmering boil or steam the broccoli until tender, about 10 minutes for steaming or 5 minutes for boiling. Drain and let steam dry for a couple of minutes.
3 heads broccoli
Place the broccoli in the blender and add the milk and chicken stock pot or bouillon powder. Season with the salt and pepper. Blend until smooth.
1 ¾ cup milk, 1 chicken stock pot, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Layer in the dish from the bottom up as follows:Spread 2 cups of the chicken mix on the bottom of the dish followed by 3 lasagna noodles, 1 ½ cups broccoli sauce, 1 cup grated cheese and repeat this until you have layered 3 layers finishing with broccoli sauce and cheese on top. (refer to process steps in post) 10 lasagna noodles, 1 ½ cups grated mozzarella, 1 ½ cups grated cheddar
Cover in foil and bake for 30 minutes at 180C/350F then remove foil and bake for additional 15 minutes until cheese melted and lightly golden. Allow to rest for 10 minutes before cutting into 12 portions and serving.