1 ½ tablespoons of olive oil
½ an onion finely chopped
2 cloves of garlic finely chopped
¼ teaspoon of dried oregano
1 x 400g (14 oz) can crushed tomatoes (low salt)
2 tablespoons of fresh chopped basil (or use ½ teaspoon of dried)
Freshly ground black pepper

Spinach Mix
1 tablespoon of plant-based spread
2 cloves of garlic finely chopped
5 cups of chopped fresh spinach
2 cups of low-fat ricotta cheese
½ cup of grated cheese (whatever you have available)
1 egg beaten
½ teaspoon of dried oregano
Dash of salt
Black pepper to taste

Lasagne
400g (14oz) fresh lasagne
1 ½ cups of mozzarella cheese (grated)

1. Pre heat the oven to 180 degrees Celsius.
2. Heat a pan on a medium heat with the olive oil. Add the onion and cook for 2 minutes. Add the garlic and oregano and cook for another 2-3 minutes, until the onions are translucent.
3. Add crushed tomatoes and stir to combine. Bring sauce to a boil and then turn down the heat to low. Simmer for 15 minutes.
4. Once cooked, remove from the heat, and stir in the basil. Add black pepper and set aside.
5. While the sauce is cooking prepare the spinach. Squeeze the spinach in your hands to remove any excess water.
6. Melt the plant-based spread over a medium heat in a medium sized pan. Add the garlic and cook for 2 minutes. Add the spinach and cook for another 2-3 minutes, until wilted. Remove from the heat.
7. In a large bowl, combine the spinach, ricotta cheese, ½ cup of grated cheese, egg, oregano, and pepper. Mix well and set aside.
8. In a large dish, layer half the lasagne sheets. Top with half the spinach mix, 1/2 cup of mozzarella cheese and 1 cup of the tomato sauce. Repeat the layers with the remaining mixture. Top with the last 1/2 cup of grated cheese.
9. Cover with aluminum foil and bake for 45 minutes. Uncover and cook another 15 minutes or until cheese is golden.
10. Remove from oven and let stand for 15 minutes before serving.