Warming Lentil, Ricotta and Spinach Moussaka

Heat 2 tbsp of olive oil in a non-stick frying pan on a mediumlow heat. Cook the onion, carrot, celery and garlic. Add the bay leaves and the thyme leaves.Tip: Pinch the thyme stalk between your fingers and run your fingers along it to strip off the leaves. After around 5 mins the ingredients will have softened up.

Add in the spinach and cook it for 1-2 mins or until it has wilted.

Drain and rinse the lentils and stir them into the onion mixture along with the chopped tomatoes and the vegetable stock pot. Let the mixture bubble away until you have a nice thick sauce.

Once the water from the sauce has disappeared, remove the bay leaves. Stir through all of the ricotta quickly until you have a smooth sauce. Then immediately take the pan off the heat.

Pop half the lentil mixture in an ovenproof dish and cover this with a layer of potatoes. Spoon over the other half of the lentil mixture and add another layer of potatoes. Bake with a lid on for 30 mins.

Give your kitchen a quick tidy and put your feet up until dinner is ready.

After 30 mins, if you can slide a knife easily into the potatoes then they are cooked. If not, give them another 5 mins. Once they are cooked, turn off your oven and pre-heat your grill to high. Sprinkle the hard Italian cheeseon top of the moussaka. Put it under your grill until it browns.