Spinach, Ricotta and Pesto Lasagne:

This creamy veggie lasagne is a great meat-free alternative that’s delicious, you won’t miss the meat it’s great to freeze, just take out and allow to defrost the night before.

Ingredients:

100g vegan butter
100g plain flour
600 mlVegan milk
400 g vegan ricotta
100 g vegan Parmesan cheese grated
Whole nutmeg freshly grated
200 g spinach finely, chopped
Spring onions 2 bunches, sliced
Pesto 190 g

Method:

Melt the butter in a large pan, then stir in the flour and cook for 2 minutes, whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.

Turn off the heat and whisk in the ricotta until smooth, followed by half of the Parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of sauce.

Spread a third of the spinach sauce over the bottom of a large baking dish ( 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Then with the remaining Parmesan. If not going eat now then freeze it.

Heat the oven to 180°C/fan 160°C/gas 4 and bake for 40-45 minutes until bubbling, browned and crisp on top. Serve with watercress.