Vegetarian lasagne

Step 1: Make the white sauce: melt 2 ⅛ oz butter in a saucepan over a medium heat, stir in 1 oz plain flour and cook for 2 minutes without letting it brown.

Step 2: Take the pan off the heat and whisk in 2 cups milk a little at a time. Return to the heat and stir for about 5 minutes until it boils and thickens. Season with ¼ tsp ground white pepper and ½ tsp salt and set aside.

Step 3: Boil 9 oz spinach in an open pan of water for 2 minutes (leaving the lid off keeps it bright green), then drain and squeeze out as much water as you can.

Step 4: Mix the spinach with 9 oz ricotta cheese, 1 tbsp milk, ½ tsp ground black pepper and ¼ tsp salt.

Step 5: For the tomato sauce, heat 1 tbsp olive oil in a pan over a medium heat. Add 1 tsp garlic paste and 2 onions and sauté for about 5 minutes until tender.

Step 6: Add 6 ½ oz mushrooms, 3 courgettes and 1 tsp red hot chillies and cook for 5 minutes.

Step 7: Stir in ½ cup white wine (if using), 2 cups tomato puree, 2 tbsp fresh parsley, 2 tbsp fresh basil and 1 tsp salt and bring to the boil. Simmer for 2–3 minutes.

Step 8: Heat the oven to 400°F and grease a baking dish about 30 × 20 cm. If your lasagne sheets are not the no-boil kind, cook them first as the packet says.

Step 9: Arrange a third of 7 oz lasagne sheets in the dish and spread over half of the tomato sauce. Cover with half of the remaining sheets.

Step 10: Spread over the rest of the tomato sauce and top with the remaining sheets.

Step 11: Spread the spinach and ricotta sauce over the top and pour the white sauce over it. Sprinkle with 6 ½ oz cheddar cheese.

Step 12: Bake for 30 minutes until golden brown and bubbling. Let it stand for 10 minutes so it slices cleanly, then serve hot with garlic bread.