Peel the onion and chop it as small as possible, chop the chives and break the thyme leaves from the twigs.

Heat the sunflower oil in a larger pan and fry the chopped onion. Season with sea salt and fry the onion for about 1-2 minutes on medium heat, stirring, until it becomes glassy.

Add the minced turkey meat and Fry the pieces of meat, stirring and turning them over, about 3-4 minutes, over medium heat until they become whitish.

Add the tomato paste and season with sea salt, freshly ground pepper, marjoram and thyme leaves. Put the lid, reduce the temperature to a minimum and let it simmer for about 15 minutes until all the liquid has evaporated.

Take a baking dish and pour half a can of cheese sauce on its bottom with a tablespoon of sunflower oil. Place the first two lasagna sheets on top of this sauce to be cooked underneath.

Over the lasagna sheets, spread half of the turkey filling evenly to get everywhere and add cheddar cheese sauce, about half a can, and a third of the chopped chives.

Two more lasagna sheets follow, and the rest of the meat filling follows white sauce, half a box again, and chopped chives.

Cover with the last two lasagna sheets, pour the rest of the sauce and sprinkle the rest of the chopped chives. Add a generous amount of mozzarella grated on top.

Preheat the oven to 200 degrees Celsius Fan (425 F, 220 C, Gas Mark 7), insert the tray and bake for about 25 minutes until it got a beautiful golden colour.

Serve hot, grate some Parmesan cheese on top and sprinkle with chopped chives.