This lasagne recipe provides a great combo of protein, carbohydrate, fat and fibre - as well as lots of vitamins and minerals too, including vitamin C, zinc, b vitamins and calcium.
Ingredients (serves 4):
250g butternut squash, peeled and diced
One pepper - red or yellow but into strips
2 courgettes sliced
1 red onion roughly chopped
One small aubergine shopped into cubes
125g cherry tomatoes
A few sprigs of fresh rosemary or a tsp of frozen chopped or dried rosemary
1 crushed garlic clove
4 tbsp olive oil
2 x 400g tinned chopped tomatoes or passata
400g can of red kidney beans drained and rinsed
350g ricotta cheese
40g grated mozzarella
Salt and pepper
Heat the oven to 200 degrees / 180 fan
Put all the veg in a large roasting tin along with the rosemary and garlic.
Drizzle with the olive oil and roast in the oven for approx 30 mins until the vegetables are tender and slightly charred
Remove the veg from the oven and add the tomatoes and kidney beans, stirring to combine. Season with salt and pepper
Lightly oil a baking dish, and then, cover the bottom of the dish with a layer of lasagne sheets. Then add a layer of the veg mixture (approx 1/3 of total), and a 1/3 of the ricotta. Repeat this layering process - so you have 3 layers in total.
Scatter of the mozzarella and bake for approx 45 mins until the top is golden and lasagne sheets are soft.