VEGETABLE LASAGNE

PREP + COOK TIME 2 HOURS | SERVES 6

INGREDIENTS

1kg Kent pumpkin, skin on, cut into thick wedges

750g courgette, sliced thickly lengthways 500g cauliflower, cut into small florets 4 tbsp extra virgin olive oil

200g chopped onion

300g trimmed celery, chopped

180g carrot, chopped

125ml non-alcoholic white wine 800g chopped tomatoes

1 bay leaf

2 tbsp each chopped basil, thyme and oregano

270g bottled chargrilled bell peppers, drained, sliced

500g fresh ricotta

180ml milk

80g finely grated Parmesan

280g fresh lasagne sheets

METHOD

Preheat oven to 200°C. Line three oven trays with baking paper. Place pumpkin, courgette and cauliflower on separate oven trays. Drizzle with 1½ tbsp of the oil; season with salt.

Roast pumpkin for 10 mins. Add courgette and cauliflower; roast until vegetables are tender, 30 mins. Reserve four slices of courgette. Reduce oven to 180°C. Heat remaining oil in a deep frying pan over medium heat; saute onion, celery and carrot until cooked, 10 mins. Add wine; bring to the boil. Boil for 5 mins. Add tomatoes, herbs, bell pepper and 250ml water; bring to the boil. Cover and simmer until slightly thickened, 20 mins. Season to taste.

Process cauliflower until smooth. Transfer to a bowl; stir in ricotta, milk and 60g Parmesan. Season. Spoon 2 tbsp of the tomato mixture over base of a 20x30cm ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, courgette and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved courgette. Sprinkle with reserved Parmesan. Bake until lasagne sheets are tender, 45 mins. Serve.