One-pot Spinach and Ricotta Lasagne

Ingredients

• 1 tbsp olive oil
• 1 large celery stick, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 onion, finely chopped
• 2 large garlic cloves, crushed
• 1 tbsp dried mixed herbs
• 1 large courgette, grated
• 1 pepper, roughly chopped
• 2 tbsp tomato purée
• 1 tbsp balsamic vinegar (optional)
• 400g tin green lentils
• 400g tin chopped tomatoes
• 1 tsp honey (optional)
• sea salt and freshly ground black pepper
• 400g spinach
• 420g ricotta
• 3 tbsp milk of your choice
• 1 tsp garlic granules
• 1 tsp onion granules
• 200g wholemeal lasagne sheets
• 50g Parmesan (or vegetarian hard cheese), finely grated
• fresh basil leaves
• green salad

1. 1First, make the lentil ragu. Heat the olive oil in a deep ovenproof pan over medium heat.
2. 2Add the celery, carrot, onion, garlic, and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften.
3. 3Add the courgette followed by the pepper and tomato purée and cook for 3 minutes.
4. 4Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper.
5. 5Preheat the oven to 200C/180C Fan/Gas 6.
6. 6Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl.
7. 7In a second bowl, combine the ricotta, milk, and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again.
8. 8Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets.
9. 9Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan.
10. 10Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil.
11. 11Serve straight away with a side of green salad.