Roasted vegetable lasagne

Lasagne is so delicious - everyone enjoys it! Why not try this delicious vegetarian version - packed with healthy fresh vegetables to help you towards your 5-a-day target

Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour

What you need:

• 500g butternut squash, peeled & cut into 2cm chunks
• 1 red onion, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 12 cherry tomatoes, halved
• 500g jar DOLMIO red sauce for lasagne
• 6 lasagne sheets (weighing about 100g)
• 470g jar DOLMIO white sauce for lasagne
• 75g grated mozzarella cheese

What you do:

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Put the butternut squash, red onion and peppers into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes, then stir in the DOLMIO red sauce for lasagne.
2. Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the DOLMIO white sauce for lasagne over them. Repeat the layers, then sprinkle the grated mozzarella evenly over the surface.
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves.

Handy cook's tips:

Make sure that you choose lasagne sheets that don't need pre-cooking (most varieties sold are ready-to-use). You can buy pre-prepared butternut squash to save time - just check the supermarket shelves in the vegetable section. Ring the changes by using different vegetables - try sweet potato, aubergine, courgettes, leeks and mushrooms. If you like, use grated Cheddar cheese as an alternative to mozzarella.

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