“This is a brilliant dish for weeknight dinners as it goes a long way and reheats well. We’ve also found it to be a great way of getting our daughter to eat more vegetables.”
Prep time: 20 minutes
Cooking time: 50 minutes
1 medium butternut squash
1 red pepper
1 yellow pepper
2 chicory bulbs
2 red onions
400g cherry or piccolo tomatoes (any small tomato variety will work)
8 garlic cloves, still in their skin
1 pint whole milk
4 tbsp grated Parmesan
30g chopped basil
Approx. 12 lasagne sheets
Preheat the oven to 220C/200C fan.
Put the tomatoes to one side and cut the rest of the vegetables up into rough 1/2 inch chunks. Throw them into a big mixing bowl and drizzle with a couple of tablespoons of rapeseed oil. Add a large pinch of sea salt and a few cracks of black pepper and toss together until all of the vegetables are coated. Spread the veg out on a baking tray and roast in the oven for 30 minutes.
Next, take the tomatoes and garlic cloves and scatter onto another baking tray. Drizzle with rapeseed oil, add a pinch of salt and black pepper, and place in the oven to cook for 25 minutes.
To make the basil sauce, melt the butter in a pan over a medium heat. When the butter has melted, add the flour and stir together until you have a smooth paste. Cook for 2 minutes and then gradually pour in the milk, always stirring to stop the mixture from clumping up at the bottom of the pan. When you’ve used all of the milk the sauce should be smooth and free of lumps. Add the Parmesan and chopped basil and turn down to a low heat. Cook for 10 minutes, stirring regularly so that the sauce thickens.
When the vegetables are out of the oven, leave it switched on but turn the heat down to 200C/180C fan.
Remove the garlic cloves from the tomatoes and allow to cool for a few minutes. When cooled, squeeze out the soft garlic into a large bowl and pour in the roasted vegetables and tomatoes. Stir together and add a little more salt and black pepper.
Assemble the lasagne by adding half of the vegetables to an ovenproof dish, followed by ⅓ of the basil sauce, then tear half of the mozzarella into rough chunks and scatter over the top. Finish the layer with around 6 lasagne sheets (this will vary according to the size of your dish). You can snap off some of the excess pasta if there’s too much overlap. Repeat the process for the second layer and finish with the remaining basil sauce.
Put the dish in the oven and cook for 20 minutes or until the pasta is soft.
Serve on its own or with a few slices of garlic bread (I’d recommend our Ultimate Cheesy Garlic Bread if you’re feeling naughty).