Spinach lasagne recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Spritz a nonstick deep frying pan with oil and cook the onion for 5-6 mins over a medium heat until beginning to soften, adding a splash of water to stop them catching. Stir in the mushrooms and cook for another 5-6 mins until golden and most of the liquid has evaporated. Stir in the lentils, including the liquid, season and remove from the heat.
2. Meanwhile, in a blender, whizz 200g of the spinach, kale, basil stalks, most of the basil leaves, cottage cheese, milk, 50ml water and most of the Parmesan and mozzarella until smooth. Season to taste.
3. Pour a ladleful of the spinach sauce into the lentil mix, along with the remaining spinach, and stir well to combine.
4. In a 20cm-square ovenproof dish, spread over a spoonful of the spinach sauce. Spread over a spoonful of the lentil mix and a layer of lasagne sheets, snapping to fit if needed. Repeat with the remaining ingredients, finishing with a layer of lasagne sheets and a final dollop of the spinach sauce.
5. Scatter over the remaining cheese and bake for 35-40 mins until golden and bubbling. Allow to sit for 10 mins before scattering with the remaining basil leaves and slicing to serve.

• Tip: Switch up the cheese here if you like – Cheddar or even Wensleydale would work well.

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