Polenta lasagne with mushroom ragù

1. 1

   Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside.

2. 2

   To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour.

3. 3

   Stir in the mushrooms, season with salt and pepper and fry over a medium-high heat for 2-3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour.

4. 4

   Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter.

5. 5

   Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes.

6. 6

   Preheat the oven to 200C/180C Fan/Gas 6.

7. 7

   Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top.

8. 8

   Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes.

9. 9

   To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves.

10. 10

    Serve a spoonful of the lasagne onto a dinner plate with the salad alongside

1 serving ≈ 267 g

Nutrition values are estimates. - means data is unavailable.