Frittata lasagne

Ideal for gluten-intolerant guests, but don’t reserve this dish just for them – it’s so good.You can be imaginative with your fillings; I just love spinach, and the colours of this dish reminds me of the Italian flag.

1OF5 GLUTEN ADAY FREE SERVES 4 PREP 40 mins COOK 40 mins

8 large eggs

125g Parmesan (or vegetarian alternative), grated, plus extra for scattering over handful basil, fnely chopped handful flat-leaf parsley, fnely chopped

4 tbsp olive oil

125g passata (or good homemade tomato sauce)

200g ricotta salata (pressed, salted, dried and aged ricotta) or buffalo mozzarella, grated

250g spinach, chopped, stems removed

1 Combine the eggs and Parmesan in a bowl, season and add the basil and parsley.

2 Heat 1 tbsp of the oil in a large frying pan and add 3 tbsp of the egg mixture. Cook over a medium heat for 4 mins to make a frittata. Flip the frittata and cook until lightly golden on both sides. Remove from the pan and continue until all the egg mixture and oil is used up and you have a stack of frittatas.

3 Heat oven to 200C/180C fan/gas 6. Grease an ovenproof dish and cut the frittatas into strips.

4 Put a layer of passata in the dish, then frittata strips, then ricotta or mozzarella and a handful of spinach. Continue in this way until you have three layers.

5 Scatter over a thin layer of Parmesan to cover the top, then cover with foil and bake in the oven for about 25 mins until bubbling. Serve hot.

PER SERVING 477 kcals • fat 37g • saturates 15g • carbs 3g • sugars 3g • fbre 1g • protein 33g • salt 1.2g