Rainbow lasagne

SERVES 6 WHAT YOU’LL NEED:

3 tbsp olive oil

40g butter

2 red onions, peeled and sliced 4 beetroot, scrubbed, trimmed and grated

2 tbsp light brown sugar

500g creamy tomato pasta bake sauce

500g baby spinach leaves 100g ricotta cheese

75g creme fraiche

Half butternut squash, peeled, deseeded and cubed (roughly 275g in weight)

2 sweet potato, peeled and cubed (roughly 250g in weight)

12 dried lasagne sheets

125g mozzarella balls, drained and sliced

50g mature cheddar, grated Green salad to serve

Salt

Black pepper

METHOD

Begin by preparing the beetroot layer. Heat one tablespoon of olive oil with half the butter, add the red onions, beetroot and a tablespoon of water. Cook over a low heat for 15-20 minutes, stirring occasionally.

Add the sugar and one tablespoon of water. Cook for a further 5-10 minutes over a low heat until sticky and soft. Remove from the heat and allow to cool a little, then stir through a quarter of the jar of pasta sauce.

For the spinach layer, heat half the spinach in a large saucepan with the remaining butter until wilted, then remove from the heat and stir through the remaining spinach to wilt in the heat of the pan.

When cool enough to handle, squeeze the excess water from the spinach, then chop and mix with the ricotta and creme fraiche and season.

For the orange layer, boil the squash and sweet potatoes for 15-20 minutes. Drain, add a quarter of the jar of creamy tomato pasta bake sauce and mash together.

Place the lasagne sheets in a pan of boiling, salted water with a tablespoon of olive oil and cook for five minutes. Drain and rinse in cold water to prevent sticking.

Pre-heat the oven to 180C/160C fan/gas mark five.

To assemble, spread the spinach and ricotta mixture in a baking dish. Arrange four lasagne sheets on top. Repeat with the squash and sweet potato layer and four more lasagne sheets, then add the beetroot and red onion layer. Top with the remaining lasagne sheets and cover with enough pasta sauce to cover the sheets.

Scatter over the mozzarella slices and grated cheddar and bake for 30-35 minutes, until golden and bubbling. Serve hot with a green salad on the side.

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