Method

• 1

  Make the tomato sauce: heat the oil in a large saucepan over a low heat and soften the onion, garlic, celery and carrots – try not to let them colour. Stir in the tomato purée and continue cooking for another five minutes before adding the tomatoes. Simmer for about 20 minutes. Using a liquidiser or hand-held blender, purée the sauce until smooth – it should be thick.

• 2

  While the sauce is cooking, make the spinach filling. Put the frozen spinach into a pan and heat gently. Drain any additional liquid then set aside.

• 3

  Preheat the oven to 180C/350F/Gas 4. Put the Philly in a separate bowl and stir until smooth, then add the spinach, half the vegetarian Parmesan-style cheese and the mint. Spread a thin layer of the tomato sauce in a dish, followed by the spinach mixture, and top with lasagne. Repeat, ending with a layer of tomato sauce.

• 4

  Sprinkle the top with the remaining vegetarian Parmesan-style cheese and bake the lasagne for about 30 minutes until bubbling and golden on top.

• PER SERVING: 16.9g FAT (Excluding extras)