Tomato and Ricotta Lasagne

Steps

1. oven to 210°C. Lightly grease a large baking dish (measuring about 35 x 25cm).
2. Heat a drizzle of oil in a large, deep, fry-pan on medium-high heat. Cook onion for about 2 minutes, until tender. Add lasagne herbs, tomato paste and salt and cook for a further 2-3 minutes, until fragrant.
3. Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata and carrot, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste with salt and pepper. Set aside.
4. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of Parmesan and ricotta, and remove from heat. Season to taste with salt and pepper. Set aside.
5. Lay 1 sheet of pasta in the bottom of the prepared dish and top with 1/3 each of tomato sauce, spinach and Béchamel. Repeat with remaining ingredients, finishing with Béchamel. Bake for 30-35 minutes, until cooked through and golden.
6. While lasagne cooks, combine shallot, vinegar, oil and second measure of Parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber; peel courgette into long, thin ribbons. Toss veggies with shallot dressing just before serving and season to taste with salt and pepper.
7. divide tomato and ricotta lasagne between plates and serve with a handful of salad on the side.