Five a day Veggie Cheddar Lasagne
This new take on a lasagne gives you lots of fresh vegetables – and it tastes great too!
Serves 4 / Prep time: 40 minutes / Cook time: 35 minutes
450g butternut squash or sweet potatoes, peeled and cut into chunks
1 large courgette, cut into chunks
1 red onion, cut into wedges
1 yellow or red pepper, deseeded and cut into chunks
1 tbsp olive oil
12 cherry tomatoes, halved
1 small red chilli, deseeded and thinly sliced (optional)
500g jar tomato passata
8 dried lasagne sheets
Freshly ground black pepper
300ml semi-skimmed milk
25g plain flour
75g mature Cheddar cheese, grated
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the butternut squash or sweet potatoes, courgette, red onion and pepper into a large roasting tin and add the olive oil. Season and toss to coat. Roast for 25 minutes, until tender.
2 Add the cherry tomatoes and chilli (if using), then stir in the pasta sauce.
3 Tip half the vegetable mixture into a large rectangular baking dish, measuring about 25 x 20cm. Arrange 4 lasagne sheets on top. Repeat the layers.
4 To make the cheese sauce, put the milk, flour and butter into a saucepan. Heat, whisking constantly with a wire whisk until the sauce boils and thickens. Remove from the heat and add half the cheese. Stir, so that the heat of the sauce melts the cheese - there’s no need to return it to the hob. Season.
5 Pour the cheese sauce over the lasagne and sprinkle the remaining cheese over the top. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve.
Cook’s tips: Mature Cheddar will give a delicious flavour, though use medium or mild if you prefer. Another time, try Double Gloucester.
Cost: £4.88 Cost per portion: £1.22
Nutritional analysis per serving
70g carbohydrate of which 22g sugars
15g fat of which 7.5g saturates
226mg sodium equivalent to 0.5g salt