Polenta & Dolcelatte Lasagne

SERVES 6

✱ 500g (1lb 2oz) ready-made polenta, sliced

FOR THE TOMATO SAUCE ✱ 750g (1½lb) ripe vine tomatoes, halved

✱ 3tbsp olive oil

✱ 6 garlic cloves, peeled

✱ 150g (5oz) pitted kalamata olives, sliced

✱ 4tbsp chopped fresh oregano ✱ 1tbsp sun-dried tomato paste FOR THE DOLCELATTE SAUCE ✱ 200g (7oz) baby leaf spinach

✱ 250g (9oz) tub ricotta cheese ✱ 100g (3½oz) toasted hazelnuts, chopped

✱ 200g (7oz) Dolcelatte, cubed

Heat the oven to 190¡C,

1

Gas Mark 5. For the tomato sauce, put the tomatoes in a large roasting tin, drizzle over the oil, season and roast for 30 mins. Add the garlic, olives and oregano and roast for 15 mins. Tip into a blender, add tomato paste and whizz to a rough puree.

For the Dolcelatte sauce, put 2

the spinach in a pan with a dash of water and cook until just wilted. Drain, then roughly chop. Stir the spinach into the ricotta with three-quarters of the nuts and Dolcelatte and season well.

Spoon half the tomato sauce 3

into a large ovenproof dish. Top with half the polenta and half the Dolcelatte sauce. Repeat the layers. Scatter over the remaining hazelnuts and Dolcelatte. If freezing, cover and freeze now.

If you are not freezing, bake 4

in the oven for 20 mins, until golden and bubbling. Serve at once.

PER SERVING: 503 calories, 38g fat (13g saturated),

18g carbohydrates