Gennaro Contaldo served up a tasty polenta lasagne with mushroom ragu and green salad on Saturday Kitchen.

The ingredients for the mushroom ragu are: 3 tbsp extra virgin olive oil, ½ onion, finely chopped, 1 thyme sprig, leaves picked, 500g chestnut mushrooms, sliced, 700ml passata, sea salt and freshly ground black pepper.

For the polenta: pinch sea salt, 200g quick-cook polenta, 25g butter, plus extra for greasing, 125g mozzarella, drained and roughly chopped and 60g grated vegetarian hard cheese, plus extra to garnish.

For the green salad: handful rocket, 1 radicchio, leaves seperated, 1 castelfranco, leaves separated, 1 lemon, juice only, 2 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.

See recipes by Gennaro in his book titled: Gennaro’s Verdure: Delicious Italian recipes that help you to eat more healthy vegetables available from Gennaro’s Verdure: Delicious Italian recipes that help you to eat more healthy vegetables now.