aubergine and courgette lasagne

serves 4

Olive oil, for brushing 2 courgettes, sliced lengthways 2 aubergines, sliced lengthways 6 tomatoes, sliced 1/2 diced red pepper 400g spinach 400g ricotta 180g jar basil pesto (make sure it’s veggie friendly) Handful of grated cheese – eg cheddar or gouda STEP 1 Preheat oven to 180°c/gas mark 4. line a baking sheet, brush with oil and season. Place the courgettes, aubergines and tomatoes on the foil, brush with oil and season. Bake for 30 mins. STEP 2 Heat a splash of olive oil in a frying pan over a medium heat. add the pepper and sauté until soft, then add spinach. When wilted, add ricotta, then season. cook for a few mins, then remove from heat. STEP 3 arrange the courgette slices in a baking dish. Brush with 2–3tbsp of the pesto. spoon a layer of the mixture over the top. add the aubergine slices. Brush with 2–3tbsp of the pesto and follow with another layer of the ricotta-vegetable mixture. finish with a layer of tomatoes. sprinkle over the grated cheese. Bake for 20 mins, then serve.

Pure & Simple: A Natural Food Way Of Life by Pascale Naessens (£17.99, Abrams).