2 tablespoons sunflower oil
1 onion, peeled and finely chopped
2 carrots, peeled and sliced
2 sticks celery, trimmed and chopped
1 x 375 g can tomatoes
Salt and pepper to season
1 teaspoon dried oregano

For the white sauce

25 g butter
25 g plain flour
300 ml semi-skimmed milk
Salt and pepper to season
100 g spinach, trimmed, washed and shredded
2 bananas, peeled and sliced
8 sheets pre-cooked green lasagne
50 g Chesire cheese, grated

Preheat the oven to 200ºC. Heat the oil in a large casserole dish, fry the onion, carrots and celery until just soft, add the tomatoes, salt, pepper and oregano, bring to the boil and simmer for 20 minutes. Meanwhile make the white sauce. Melt the butter in a pan, stir in the flour and cook for one minute. Remove from the heat and gradually stir in the milk. Return the pan to the heat and bring to the boil then simmer for 5 minutes. Add the shredded spinach and sliced banana to the sauce. Place a thin layer of white sauce on the base of 1 litre gratin dish, put a layer of lasagne on top, spoon over the cooked tomato mixture, place another layer of lasagne on top and finish with the white sauce, sprinkle over the cheese. Cook in th oven for 30 minutes. Serve immediately with a green salad.

Energy 390kcal, Protein 13g, Carbohydrate 47g, Fat 18g, Fibre 5g.