Gorgonzola and polenta lasagne

Although Gorgonzola isn’t vegetarian, this is a tasty meat-free version of the Italian classic.

SERVES 8

500g pack ready-made polenta, thinly sliced FOR THE TOMATO SAUCE: 3tbsp olive oil 750g (1½lb) ripe vine tomatoes, halved 6 garlic cloves, peeled 150g (5oz) kalamata olives, sliced 4tbsp chopped, fresh oregano 1tbsp sun-dried tomato paste FOR THE CHEESE SAUCE: 200g (7oz) pack babyleaf spinach 250g tub ricotta cheese 100g (3½oz) toasted hazelnuts, chopped 200g (7oz) Gorgonzola YOU WILL NEED:

2ltr (3½pt) baking dish

1 Preheat the oven to 190C/ Gas 5. In a roasting tin, drizzle oil over tomatoes and season. Roast for 30 mins. Add garlic, olives and oregano and roast for 15 mins. Put into a blender with the sun-dried tomato paste and whizz to a rough purée.

2 In a pan, wilt spinach over a gentle heat with a splash of water. Press out excess water, then chop. Mix with the ricotta and three-quarters each of the nuts and crumbled Gorgonzola. Season well.

3 Spoon some tomato sauce into the dish. Add a layer each of polenta and cheese sauce. Repeat, then scatter over reserved nuts and cheese. Bake for 20 mins until golden. Cool, wrap and freeze, then defrost and reheat to serve.