Lasagne layer pie

1.Preheat the oven to 170°C. Place a piece of baking paper on a baking tray and set aside. Grease a 24cm round spring form cake pan and place on the paper covered tray.

2.Separate the lasagne sheets and place one sheet in a sieve over the sink. Slowly pour boiling water over it so it softens and becomes malleable. Repeat with a second sheet of lasagne then gently press the sheets into the tin so they cover the base, and up the sides. Trim off any pasta hanging over the edge and set it aside.

3.In a large frying pan brown the mince, breaking up any lumps – add a dash of oil if needed. When the mince is crumbly, add the garlic and cook for a minute or two then stir in the mushrooms, grated carrot and grated courgettes. When the vegetables are softened, add the pasta sauce to the mixture and stir in the tomato paste. Season with salt and pepper and simmer for 5 minutes.

4.While the sauce is simmering, combine 1¼ cups of the grated cheese and the grated parmesan with the ricotta and egg in a bowl. Season with salt and pepper and set aside.

5.Spread a third of the mince mixture over the base of prepared pan. Top with a third of the cheese mixture. Soften two more lasagne sheets with boiling water and add a layer of softened lasagne, reserving the trimmings. Repeat layers using lasagne trimmings to complete the layers, finishing with a layer of the cheese mixture. Scatter the remaining grated cheese, a little extra parmesan and the chopped tomatoes over the top.

6.Bake uncovered for 50-55 minutes or until golden and bubbly. Remove from the oven and stand for 15 minutes before slicing. Decorate with extra chopped cherry tomatoes and fresh herbs if desired. Cut into wedges and serve with salad.