TODAY’S RECIPE: Spinach & courgette lasagne

MEAT-free Monday. SERVES 6

Ingredients

400g spinach 1 tbsp olive oil 2 garlic cloves, crushed 1 tsp ground nutmeg 250g mascarpone 100g Parmesan (or vegetarian alternative), grated 9 lasagne sheets 100ml double cream 3 large courgettes, sliced lengthways

Method

1. Pour boiling water over spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over medium heat, add garlic and soften for one minute. Tip in nutmeg and cook for one minute more, then add mascarpone, spinach, half the cream and half the Parmesan. Season generously, stir well and set aside.

2. Heat oven to 180c / 160c fan / gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with three lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining Parmesan. Bake for 40 to 45 minutes or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for five minutes, then serve.

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