This new take on a lasagne gives you lots of fresh vegetables – and it tastes great too!
Makes: 4
Preparation time: 40 minutes
Cooking time: 35 minutes
What You’ll Need:
- 450g butternut squash or sweet potatoes, peeled and cut into chunks
- 1 large courgette, cut into chunks
- 1 red onion, cut into wedges
- 1 yellow or red pepper, deseeded and cut into chunks
- 1 tablespoon olive oil
- 12 cherry tomatoes, halved
- 1 small red chilli, deseeded and thinly sliced (optional)
- 500g jar tomato passata
- 8 dried lasagne sheets
- Freshly ground black pepper
For the cheese sauce:
- 300ml semi-skimmed milk
- 25g plain flour
- 15g butter
- 75g mature Cheddar cheese, grated
What To Do:
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Put the butternut squash or sweet potatoes, courgette, red onion and pepper into a large roasting tin and add the olive oil. Season and toss to coat. Roast for 25 minutes, until tender.
- Add the cherry tomatoes and chilli (if using), then stir in the pasta sauce.
- Tip half the vegetable mixture into a large rectangular baking dish, measuring about 25 x 20cm. Arrange 4 lasagne sheets on top. Repeat the layers.
- To make the cheese sauce, put the milk, flour and butter into a saucepan. Heat, whisking constantly with a wire whisk until the sauce boils and thickens. Remove from the heat and add half the cheese. Stir, so that the heat of the sauce melts the cheese – there’s no need to return it to the hob. Season.
- Pour the cheese sauce over the lasagne and sprinkle the remaining cheese over the top. Bake for 30-35 minutes, until cooked and golden brown.
- Allow to stand for a few minutes, then serve and enjoy!