Spinach and cream cheese lasagne

For the tomato sauce: soften the onion, celery, carrot and garlic in the olive oil. It’s best to do this over a really low heat – try not to let them colour. Stir in the tomato purée and continue cooking for another 5 minutes before adding the tomatoes. Simmer uncovered for about 20 minutes.

Using a liquidiser or hand held blender, purée the tomato mixture – it should be pretty thick and well reduced. Add a pinch of sugar if the tomatoes taste acidic.

For the filling: while the sauce is cooking, put the frozen spinach in a saucepan and heat gently until it has defrosted. Drain off any excess liquid. Set aside to cool.

Heat the oven to 180C/gas 4.

Put the Philadelphia Light in a mixing bowl and stir until smooth. Add the spinach, half the parmesan and the chopped mint and mix well.

Spread a thin layer of tomato sauce in an ovenproof dish. Follow with a layer of the spinach mixture and top with half the lasagne sheets. Repeat the process, ending with a layer of tomato sauce.

Sprinkle the top with the remaining parmesan and bake the lasagne for about 30 minutes, until bubbling and golden on top. Serve with salad and crusty bread.

Nutritional Information (Per serving)

Energy 1409KJ/335kcal Protein 18.1g Carbohydrate 39.9g of which Sugars 11.0g Fat 11.5g of which Saturated Fat 5.6g Fibre (Englyst) 6.0g Sodium* 0.3g * Equiv as Salt 0.9g