Veggie lasagne

1 HOUR | SERVES 6-8 | EASY | V LC ricotta 250g spinach 180g, chopped egg 1 Italian-style hard cheese grated to make 4 tbsp

lasagne sheets 300g (minimum 8 sheets) cheddar 100g, grated

mozzarella 2 x 125g balls, sliced VEGETABLE BOLOGNESE

mushrooms 250g, chopped

onion 1, chopped

carrot 1, chopped

leek 1 small, washed and roughly chopped garlic 2 cloves

celery 1 stick, chopped

olive oil 2-3 tbsp

dried thyme 1 tsp

passata 700ml chopped tomatoes 400g tin

sugar a pinch bay leaf 1

• To make the vegetable bolognese, put the mushrooms, onion, carrot, leek, garlic and celery in a food processor and pulse until very finely chopped. Tip into a frying pan over a medium heat, add the oil and thyme, and cook for 5-7 minutes, stirring often, or until just beginning to brown. Add the passata, tomatoes, sugar, bay leaf and some seasoning. Stir, then simmer, uncovered, for 15 minutes.

• Heat the oven to 200C/fan 180C/gas 6. Put the ricotta, spinach, egg, hard Italian cheese and some seasoning in a mixing bowl and whisk until thoroughly combined.

• Spread a thin layer of the bolognese on the bottom of a 20 x 25cm baking dish and drizzle with a little olive oil. Top with 2 sheets of lasagne. Spread with more of the bolognese and top with 2 more lasagne sheets. Spread 1/2 of the ricotta mixture on top and sprinkle with half the grated cheddar. Top with 2 lasagne sheets then spread with more bolognese. Top with 2 more lasagne sheets, spread over the remaining ricotta mixture and sprinkle over the remaining cheddar. Top with the remaining lasagne sheets and spread with a good layer of the bolognese.

• Arrange the mozzarella on top and bake for 30-40 minutes or until browned and bubbling.

PER SERVING (8) 421 KCALS | FAT 22.5G SATURATES 11.7G | CARBS 29.7G | SUGARS 8.9G FIBRE 4.1G | PROTEIN 22.7G | SALT 0.9G