Spinach and meatball lasagne recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large saucepan over a medium heat and fry the onion and carrot for 6-8 mins until softened. Stir in the garlic, fry for 1 min, then stir in the meatballs in tomato sauce, 200ml water and the spinach (add in batches and stir if you need to); season. Simmer for 5 mins to wilt the spinach.
2. Meanwhile, whisk the flour with a splash of milk to make a smooth paste in a small bowl, then add to a pan with the remaining milk. Cook over a medium heat for 8-10 mins, stirring continuously, until the sauce is the thickness of double cream and coats the back of a spoon. Remove from the heat.
3. Lower the lasagne sheets (one at a time to prevent sticking), into a large pan of boiling water over a high heat. Cook for 4-5 mins until soft enough to bend; drain.
4. Spoon ⅓ of the meatball mix into a baking dish, about 30 x 20cm, then add a spoon of the white sauce over the top. Cover with a layer of lasagne sheets, using about ⅓ of them. Repeat the layers twice more, then top with the remaining white sauce and the mozzarella. Bake for 25-30 mins on a large baking tray until golden, bubbling and cooked through.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.