Dinner and lunch: spaghetti with tomato & aubergine sauce + cheat's lasagne

FOR THE SPAGHETTI WITH TOMATO AND AUBERGINE SAUCE Preheat the oven to 220˚C, gas mark 7. On a baking tray, toss the aubergines with 1 tbsp oil then season. Roast for 15-20 minutes until turning golden.

Meanwhile, heat the remaining 1 tbsp oil in a large frying pan, add the garlic and chilli flakes and cook gently for 5 minutes to soften. Tip in the tomatoes and capers, bring to the boil, then turn down and simmer gently for 20 minutes. As soon as the aubergine is ready, add to the tomato sauce and simmer until the sauce has thickened and the aubergine is soft (5-10 minutes). Stir in most of the basil and season.

While the sauce is bubbling, cook the spaghetti according to pack instructions. Set aside and chill 2 /3 of the tomato and aubergine sauce. Tip the spaghetti into the remaining sauce, toss to combine then top with the reserved basil and the cheese. Serve straight away

FOR THE CHEAT'S LASAGNE Preheat the oven to 200˚C, gas mark 6. In a bowl, mix together the Essential Ricotta, ground nutmeg and frozen spinach, defrosted and drained in a sieve; season. In the base of a small oven dish (about 18cmx 28cm) spread ½ of the leftover tomato sauce, top it with a single layer of fresh lasagne sheets, then spread the spinach and ricotta mixture on top, followed by another layer of pasta. Top with the remaining tomato sauce. Sprinkle over grated vegetarian Italian hard cheese and bake for 30-35 minutes. Serve with a green salad.