Recipe Index

Ingredients

• 2 yellow or red peppers, seeds removed, cut into roughly ¾in chunks
• 1 courgette, about 10½oz, quartered lengthways and cut into roughly ¾in chunks
• 1 large sweet potato, peeled and cut into roughly ¾in chunks
• 3 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• ½ tsp dried chilli flakes
• 2 garlic cloves, crushed
• 2 x 14 oz tins chopped tomatoes
• 2 tsp Italian seasoning or dried oregano
• 1 vegetable stock cube
• 7fl oz cold water
• 3½oz young spinach leaves (optional)
• 9–10 dried lasagne sheets
• salt and freshly ground black pepper
• 2½oz plain flour
• 2½oz butter, cubed
• 1¼ pint milk, semi-skimmed or full-fat
• 4½oz mature cheddar, coarsely grated
• 2½oz grated mozzarella, or extra cheddar

Method

1. Heat the oven to 400°F and toss the pepper, courgette and sweet potato chunks on a large tray with 2 tablespoons of the olive oil, salt and pepper.
2. Roast those vegetables for 30 minutes until they soften and brown at the edges.
3. Fry the chopped onion gently in the remaining oil for 5 minutes, add the chilli flakes and crushed garlic briefly, then stir in the chopped tomatoes, Italian seasoning, crumbled stock cube and cold water and simmer the sauce for 10 minutes.
4. Whisk the plain flour, butter and milk together in a pan over medium heat until the sauce thickens smoothly, then melt in about two-thirds of the cheddar and mozzarella and season it.
5. Stir the roasted vegetables into the tomato sauce with the spinach and cook the mixture for 3 minutes until the leaves collapse.
6. Build the lasagne in a large ovenproof dish in thirds: vegetable mixture, lasagne sheets, vegetable mixture, sheets again, just under half the white sauce, the last of the vegetables, final sheets and the rest of the white sauce.
7. Sprinkle the reserved cheeses over the surface and bake the dish for 35 to 40 minutes until the pasta is tender and the top bubbles and browns.
8. Let the lasagne stand for 5 minutes so the layers settle before you cut it into portions.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data