Tomato & Ricotta Lasagne

Steps

1. Prep sauce Preheat oven to 200oC. Lightly grease a baking dish (about 35x25cm). Finely dice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and ½ tsp salt for about 4 minutes, until tender.
2. Add lasagne herbs and cook a further 2-3 minutes, until fragrant. Add passata and carrot, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste.
3. Make béchamel 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, ricotta and ½ tsp salt. Remove from heat and season to taste.
4. Make lasagne Spread a little tomato sauce over bottom of dish and lay 1 sheet of pasta on top. Top with 1/3 each of remaining tomato sauce, spinach and Béchamel. Repeat with remaining ingredients, finishing with Béchamel. Bake for 30-35 minutes, until cooked through and golden.
5. Make salad Thinly slice apple; roughly chop lettuce; thinly slice cucumber. Toss in a large bowl with Parmesan and a drizzle of olive oil and vinegar just before serving. Season to taste.
6. To serve Serve lasagne on plates with salad on the side.