One-pot spinach and ricotta lasagne

Method

1. First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes.

2. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper.

3. Preheat the oven 200C/180C Fan/Gas 6.

4. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl.

5. In a second bowl, combine the ricotta, milk and garlic and onion granules. Mix well, then spoon half the ricotta mixture into the spinach and stir again.

6. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan.

7. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away.