One-pot spinach and ricotta lasagne recipe
 This veggie lasagne layers lentil ragu with creamy ricotta and spinach between wholesome wholemeal pasta – and all in just one pan. High in protein and fibre, it really does ticks all the boxes. Each serving provides 575 kcal, 31.7g protein, 54.9g carbohydrate (of which 16.6g sugars), 22.6g fat (of which 11.4g saturates), 12.3g fibre and 0.65g salt. 1 tbsp olive oil 1 large celery stick, finely chopped1 large carrot, peeled and finely chopped1 onion, finely chopped2 large garlic cloves, crushed 1 tbsp dried mixed herbs 1 large courgette, grated 1 pepper, roughly chopped2 tbsp tomato purée 1 tbsp balsamic vinegar (optional) 400g tin green lentils 400g tin chopped tomatoes1 tsp honey (optional)sea salt and freshly ground black pepper 1 tbsp olive oil 1 large celery stick, finely chopped 1 large carrot, peeled and finely chopped 1 onion, finely chopped 2 large garlic cloves, crushed 1 tbsp dried mixed herbs 1 large courgette, grated 1 pepper, roughly chopped 2 tbsp tomato purée 1 tbsp balsamic vinegar (optional) 400g tin green lentils 400g tin chopped tomatoes 1 tsp honey (optional) sea salt and freshly ground black pepper 400g/14oz spinach 420g/15oz ricotta 3 tbsp milk of your choice 1 tsp garlic granules 1 tsp onion granules 200g/7oz wholemeal lasagne sheets 50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated 400g/14oz spinach 420g/15oz ricotta 3 tbsp milk of your choice 1 tsp garlic granules 1 tsp onion granules 200g/7oz wholemeal lasagne sheets 50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated fresh basil leaves green salad fresh basil leaves green salad Method 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. 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. Preheat the oven 200C/180C Fan/Gas 6. 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. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. 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. 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. 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. 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. 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. 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. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. 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. 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. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. 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. 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. 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. 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. Recipe tips We used a deep, 28cm/11in stainless steel ovenproof pan for this recipe.