1

Mist a large nonstick frying pan with cooking spray and fry the garlic over a medium heat for 1 minute. Add the tomatoes and cook for a further 3-4 minutes, adding a little of the stock every minute or so. Once the tomatoes have started to break down slightly, add the soft cheese and any remaining stock. Stir to melt the cheese and create a smooth sauce. Add the spinach, cover the pan and leave to wilt. Once wilted, season to taste and keep warm.

2

Put the lasagne sheets in a large baking dish and then cover with boiling water from the kettle and leave for 2 minutes. Meanwhile, combine the crab, chilli, lemon zest and ricotta.

3

When you’re ready to serve, remove a sheet of lasagne from the water to a chopping board, and cut it into three strips. Place one strip in a warmed pasta bowl and add a large tablespoonful of the crab mixture at one end, folding the pasta in a ribbon around it. Repeat with the other two pieces of pasta and two more tablespoons of crab. Spoon over a quarter of the tomato spinach sauce and scatter with chives and the extra chilli. Repeat with the remaining ingredients then serve.