All-in-one lasagne

Method

1. Heat the oven to 200°C/180°C fan/gas 6. To make the tomato sauce, heat the olive oil in a large saucepan and fry the onions, garlic, tomato purée and capers over a medium heat, stirring, for a couple of minutes. Add the tomatoes, rinsing out the tins with a little extra water to stir into the sauce. Season with salt and simmer for 20 minutes.
2. Add the cabbage to the sauce along with the basil and simmer for 5 minutes, then stir in the lentils and crème fraîche and take off the heat (see Make Ahead).
3. Scoop a thin layer of the tomato sauce into the bottom of the baking dish. Add a layer of lasagne sheets, then a layer of tomato sauce and a sprinkling of grated cheese. Continue with lasagne sheets and repeat the layers until you run out of pasta sheets and sauce, finishing with a final layer of sauce with grated cheese on top.
4. Transfer to the oven and bake for 30-40 minutes or until the top is golden and the pasta sheets are soft.

Recipe taken from Little Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant RRP £20)