Superveg Lasagne
We swapped pasta sheets for butternut squash, but kept a little pasta in the sauce so you don’t feel you’re missing out. We also reduced the meat content and put in extra veg for added goodness.
Hands-on time 25min. Cooking time about 2hr. Serves 4-6
◆ 1tbsp olive oil ◆ 200g (7oz) beef mince ◆ 1 onion, finely chopped ◆ 1 carrot, finely chopped ◆ 1 celery stick, finely chopped ◆ 1 red pepper, deseeded and chopped ◆ 150g (5oz) mushrooms, sliced ◆ 2 garlic cloves, chopped ◆ 150g (5oz) small pasta shapes ◆ 400g tin chopped tomatoes ◆ 400g pack butternut squash lasagne sheets (available from Sainsbury’s) or slice 1 small peeled butternut squash into thin sheets ◆ Small bunch basil, roughly chopped ◆ 100g (3½oz) spinach ◆ 250g tub ricotta ◆ 40g (1½oz) Parmesan, grated ◆ 125g pack mozzarella, drained
1 Heat half the oil in a large deep frying pan over high heat and brown mince all over. Scoop out with a slotted spoon and set aside. Reduce pan to a gentle heat, and with remaining oil fry onion, carrot and celery for 5min. 2 Increase heat and add red pepper, mushrooms and garlic. Cook for a few min until mushrooms turn golden. Add pasta and chopped tomatoes, then rinse out the tin with a tin and a half full of water and add that to the pan. Return mince to pan, season, bring to the boil and cover with a lid, then reduce heat and cook for about 6-8min until almost tender. Meanwhile, put the squash sheets in a heatproof shallow dish and cover with freshly boiled water. Set aside for 2min to soften, then drain. 3 Remove lid and bubble sauce to reduce until thick, about 10min. Stir in basil. Preheat oven to 200°C (180°C fan) mark 6.
4 Into a 2-litre ovenproof dish, spoon a third of the sauce, then top with a layer of a third of the butternut squash sheets. Repeat twice more, ending with squash. 5 Cook spinach until wilted in a pan with a splash of water, drain well and squeeze out excess water. Mix ricotta, Parmesan and seasoning in a small bowl. Spread over the top of the lasagne and top with spinach. Cover with foil and bake in the oven for 50min-1hr, then remove foil, tear over the mozzarella in small pieces and cook for a further 15-30min or until cooked through. Remove from oven and let sit for 5min before serving. PER SERVING (for 4) 598cals, 34g protein, 28g fat (15g saturates), 47g carbs (16g total sugars), 9g fibre