Spinach & Ricotta Lasagne

• Pre-heat the oven to 200C

• Heat the olive oil in a frying pan and add the leeks.

• Cook gently for 8-10 minutes or until really soft. Add the garlic and cook for another 2 minutes.

• Reserve 4 tbsp of the ricotta and stir the rest into the leeks with the spinach. Turn the heat off and mix everything well.

• Then, adding a little at a time, loosen it to a thick pouring consistency with the stock. 

• Oil an oven proof lasagne dish or tin (about 18 x 25cm) and spread a 1/4 of the sauce in the bottom. Top with 1 tbsp pesto then a layer of lasagne. Repeat 3 times, ending with lasagne.

• Mix the rest of the ricotta with a little more of the vegetable stock and spread over the top layer. Sprinkle over the cheddar and bake for 20 minutes until golden and bubbling.

• Serve with the salad dressed with a drizzle of olive oil.

• Extra portions of the lasagne can be kept in the fridge for 3 days or frozen.

  Serves 4