SPINACH, PESTO & MUSHROOM LASAGNE

This creamy, meat-free lasagne is perfect for filling up the freezer – either freeze as one big family meal or divide it up into portions for more flexibility.

Serves 4-6

500g (1lb 2oz) mascarpone

190g jar good-quality pesto

250g (9oz) ricotta

Salt and freshly ground black pepper

2tbsp olive oil

300g (10½oz) mushrooms, thickly sliced

6 spring onions, sliced

400g (14oz) spinach, roughly chopped (if frozen, defrosted and excess water squeezed out)

150g (5½oz) frozen peas

100g (3½oz) Parmesan cheese, grated

Freshly grated nutmeg, to taste (optional)

About 100ml (3½fl oz) milk

12 lasagne sheets

2tbsp pine nuts (optional)

Basil leaves, to garnish Preheat the oven to 180°C/fan 160°C/gas 4. In a bowl, mix half the mascarpone with the pesto and ricotta. Season with salt and pepper. Add 200ml (7fl oz) water and stir well.

Heat the oil in a large frying pan and fry the mushrooms for 3-4 minutes, until golden brown. Add the spring onions, spinach and peas and cook until the spinach has wilted. Season with salt and black pepper. Mix the remaining mascarpone with half the Parmesan and the nutmeg, if using. Stir in enough milk to make the mixture the consistency of a white sauce.

Spread a little of the pesto mixture on the base of an

18 x 25cm (7 x 10in) ovenproof dish, then top with a layer of lasagne sheets. Spread some of the mushroom mixture over the top, followed by more of the pesto mixture, then more lasagne sheets. Repeat until everything is used up, finishing with a layer of lasagne sheets. Pour the mascarpone and Parmesan mix over the top and sprinkle with the remaining Parmesan and the pine nuts, if using.

Bake for 35-40 minutes, until golden and bubbling. Garnish with basil leaves.