Tomato & Ricotta Lasagne

Steps

1. Preheat oven to 210oC. Lightly grease a large baking dish (measuring about 35 x 25cm). Finely dice onion and grate carrot. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for 2-3 minutes, until tender. Add lasagne herbs, tomato paste and salt. Cook for a further 2-3 minutes until fragrant.
2. 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. Set aside.
3. 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 and set aside.
4. Thinly slice spinach. Lay one sheet of pasta in 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.
5. While lasagne cooks, finely dice shallot and combine with vinegar, oil and second measure of Parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber. Toss all with shallot dressing just before serving and season to taste.
6. To serve, divide tomato and ricotta lasagne between plates and serve salad on the side.