Vegetable lasagne

1. Preheat the oven to 220˚C, gas mark 7. Slice the courgettes into 0.3cm-thick discs; put on a large oven tray with 1 tbsp olive oil, season and roast for 20-25 minutes until starting to turn golden. Set aside; reduce the oven temperature to 200˚C, gas mark 6.

2. Meanwhile, heat the remaining 1 tbsp olive oil in a large frying pan, add the onion and sweat over a medium heat for 5-10 minutes, until soft. Add the garlic and cook for 1 minute more. Add the part-cooked lentils and tomatoes and simmer for 10 minutes. Meanwhile, wilt the spinach in a separate pan, then press into a sieve to squeeze out the excess water. Mix the spinach with the ricotta; season.

3. In a large baking dish (about 20cm x 30cm), spread 1/3 of the lentil sauce, top with 6 lasagne sheets, then ½ the spinach and ricotta mixture, ½ the courgettes and finally a layer of basil leaves. Repeat the layers with the remaining ingredients, finishing with the lentil mixture. Sprinkle with the parmesan and bake for 35-40 minutes, until golden and bubbling. Leave to stand for 5-10 minutes before serving with a green salad, if liked.

RED LENTILS BASE RECIPE

Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using.