Easy vegetarian lasagne

Method

1. Turn the oven on to 180OC. To make the tomato sauce, sieve the chopped tomatoes to remove the liquid. Tip the chopped tomato pulp (not the liquid) into a bowl and mash with a fork.
2. Peel the garlic cloves, crush with a garlic crusher and add to the tomatoes. Add the tomato purée, oil and oregano to the tomatoes and mix really well. Season with pepper.
3. To make the filling, grate the Italian style hard cheese. Put two-thirds of the grated cheese into a big bowl. Put the remaining third of the grated cheese into a small bowl and put to one side for the topping.
4. Grate a little fresh nutmeg into the big bowl of cheese using the smallest holes on the grater. Add the ricotta and a little freshly ground black pepper, and mix well.
5. Pick off any long stalks from the baby spinach leaves, then tear the leaves into small pieces. Add to the bowl of cheese and mix together with a spoon.
6. Spoon a third of the cheese and spinach mixture on to the base of an ovenproof dish. Lay 3 lasagne sheets on top. Spoon a third of the tomato sauce over the lasagne sheets.
7. Repeat with another third of the ricotta mixture, lasagne sheets and tomato sauce, then finish with the remaining third of ricotta mixture, lasagne sheets and tomato sauce.
8. Sprinkle the remaining grated cheese over the top of the dish. Using oven gloves, put it into the oven and cook for 35 minutes, until golden brown.
9. Carefully tear the lettuce leaves in half and put into a bowl to make your side salad. Drizzle over the olive oil and vinegar, and carefully mix together until the leaves are coated in the dressing.