Since starting marathon training, I’ve had to think a bit more seriously about what I’m eating. I’ve resolutioned to eat less meat, partly because it’s cheaper, but also to be healthier and slightly more environmentally friendly. Every little helps right? This ‘lasagne’ made a dinner last night and lunch today, all for about £2.

1) defrost a big handful of frozen spinach and squeeze out the excess moisture.

2) stir in 3/4 tub ricotta and spread into the base of a lasagne dish.

[I added sliced courgette as a layer but in hindsight I’d just leave it out as it makes it a bit wet]

3) lay on slices of polenta – a whole block of it costs 75p from Tesco.

4) cover with grated cheese and bake for 30 mins on 180 degrees c. 

I served mine with baked sweet potato which I had put in before starting on the ‘lasagne’.
 

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