Vegetable gratin

Prep time: 30 mins 200g 1 tbsp 150ml 130g 200g 100g 100g 3 tbsp 1 tbsp Method 1. Blanch pasta, drain and set aside on a towel. 2. Preheat oven to 220°C. Heat oil in a frying pan and sauté spinach and garlic together until spinach has wilted completely. Adjust seasoning. In a square ovenproof ceramic dish, layer half the tomato sauce, add a layer of pasta followed by spinach, mushroom, tofu, Parmesan and mozzarella cheese (in that order). Repeat layers in same order then sprinkle with basil and oregano. Cover with aluminium foil and bake for 15 mins, or until tomato sauce starts to bubble. Remove foil and bake uncovered so cheese caramelises a bit. Remove from oven and serve drizzled with extra-virgin olive oil.

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(serves 2)

Baking time: 20 mins Ingredients 100g wholewheat penne 1 tsp extra-virgin olive oil, for drizzling spinach, washed and chopped chopped garlic canned tomato sauce button mushrooms, chopped tofu, shredded Parmesan cheese, grated buffalo mozzarella cheese, shredded chopped basil dry oregano

plus extra