Cheese whizz, you’ll love this lasagne

A special blend of dried herbs (you’ll have most of them in your pantry) gives this delicious meat-free lasagne the edge.

CHEESY TOMATO AND RICOTTA LASAGNE

Ready in: 45 minutes Prep: 15 minutes Cook: 40 minutes Serves: 4-5 people.

Cheesy tomato and ricotta lasagne 1 baby cos lettuce

telegraph cucumber 1 courgette

Preheat oven to 210 degrees Celsius. Lightly grease a large baking dish (measuring about 35 x 25cm).

Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for about 2 minutes, until tender.

Add lasagne herbs, tomato paste and salt and cook for a further 2-3 minutes, until fragrant.

Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata and carrot, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste with salt and pepper. Set aside. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of parmesan and ricotta then remove from heat. Season to taste with salt and pepper. Set aside. Lay 1 sheet of pasta in the bottom of the prepared dish (cut to fit and cover base) and top with of each of the cooked tomato sauce, spinach and bechamel sauce. Repeat with remaining ingredients, finishing with bechamel.

Bake for 30-35 minutes, until cooked through and golden. While lasagne cooks, combine shallot, vinegar, oil and parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber; peel courgette into long, thin ribbons. Toss veges with shallot dressing just before serving and season to taste with salt and pepper. To serve, divide cheesy tomato and ricotta lasagne between plates and serve with a handful of salad.

MY FOOD BAG Cheesy tomato and ricotta lasagne.