Lentil lasagne

1.Heat oil in a large saucepan over moderate heat. Add onion. Cook, stirring, 5 minutes or until soft. Add garlic. Cook, stirring, 1 minute or until fragrant. Add kumara, lentils tomato, stock and 1 cup of the passata; stir to combine. Cover; bring to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, 30 minutes, or until lentils and kumara are soft. Cool.

2.Preheat oven to 190°C (170°C fan-forced). Place spinach leaves in a medium heatproof bowl. Cover with boiling water. Stir until wilted. Drain; cool. Using hands, squeeze excess liquid from spinach; chop coarsely. Return spinach to bowl. Add ricotta and nutmeg. Season. Using a fork, mash ricotta mixture.

3.Grease a 20cm (base measurement) square ovenproof dish. Line base with 1 lasagne sheet, trimming to fit. Spread half the lentil mixture over lasagne sheet. Top with a second lasagne sheet, trimming to fit. Spread ricotta mixture over lasagne sheet, pressing with damp fingertips (or mixture won’t spread smoothly). Top with a third lasagne sheet, trimming to fit. Spread with remaining lentil mixture. Top with remaining lasagne sheet, trimming to fit. Spoon over remaining passata; sprinkle with cheese. Bake 45 minutes, or until pasta is cooked. Serve with salad.