Tomato, vegetable and herb lasagne

Preheat oven to 180 C / Gas 4.

In a medium saucepan sauté chopped onion and bay leaf in 4 tablespoons oil until onion is tender. Add garlic, oregano and 2 teaspoons basil; cook and stir for 2 more minutes and add passata and tomatoes. Simmer over low heat for 1 hour. Stir in cinnamon and set pan aside.

Bring a large pot of salted water to the boil, add lasagne sheets and bring water to the boil again. Cook until pasta is al dente and drain.

Mix together ricotta, eggs, 40g Parmesan cheese and 2 teaspoons basil.

In a pot sauté sliced onion and mushrooms in 2 tablespoons oil until tender. Add spinach and courgettes to the pot. Cover and cook until spinach is wilted.

Spread 120g of the tomato mixture into a 20x30cm baking tin. Place 1 layer of cooked lasagne sheets on top; spread all of the ricotta mixture onto the pasta; place another layer of pasta sheets atop the ricotta mixture; pour 480ml tomato mixture onto the pasta; arrange all of the sautéed vegetables on top of the sauce; arrange another layer of pasta sheets; pour the remaining tomato mixture over the final layer of pasta and top with mozzarella cheese and 80g Parmesan cheese.

Bake the lasagne for 45 minutes to 1 hour. Remove the lasagne from the oven and let it cool 10 minutes before serving.