Tomato, Spinach & Ricotta Lasagne

Steps

1. Preheat oven to 210oC. Lightly grease a medium baking dish (measuring about 20 x 15cm). Finely dice onion and grate carrot. Heat a drizzle of oil in a deep fry-pan on medium-high heat and cook onion for about 2 minutes, until tender. Add lasagne herbs, tomato paste and salt and cook 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 in oven for 30-35 minutes, until cooked through and golden.
5. While lasagne cooks, mix together vinegar, oil and second measure of Parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; peel courgette into ribbons. Toss with dressing just before serving and season to taste.
6. To serve, divide tomato, spinach and ricotta lasagne between plates and serve salad on the side.