About this recipe: A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut squash, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce. The final baking is done in the roasting tin, which saves on washing up.
The bright orange flesh of butternut squash is an indicator of its high beta-carotene content. Squash is also a good source of vitamin C and a useful source of vitamin E. * Milk is one of the best sources of calcium in the diet. Calcium is a vital mineral needed to ensure strong, healthy bones and teeth, and for the proper functioning of muscles and nerves. * Asparagus contains a phytochemical called asparagine, which has a strong diuretic effect. Herbalists recommend eating asparagus as a treatment for rheumatism and the bloating associated with PMT.
To make roasted vegetable lasagne, combine the red onions and asparagus in a roasting tin and add 2 seeded and sliced red peppers and 3 thickly sliced courgettes. Toss with the garlic, oil and seasoning, then roast for 25 minutes. Remove from the oven, and lower it to 190ºC (375ºF, gas mark 5). Stir 2 cans of chopped tomatoes, about 400 g each, with their juices, into the vegetable mixture. In a rectangular ovenproof dish, measuring about 23 x 30 cm (9 x 12 in), layer the vegetable mixture with 200 g (7 oz) no-precook lasagne sheets, 150 g (5½ oz) roughly chopped feta cheese and 15 g (½ oz) shredded fresh basil, starting with a layer of vegetables and ending with a layer of lasagne. Season 300 ml (10 fl oz) fromage frais to taste, and stir in 25 g (scant 1 oz) freshly grated Parmesan cheese. Spread evenly over the top of the lasagne. Bake for 30–35 minutes or until golden. Serve hot.
A, B1, C, folate, calcium * B6, B12, E, niacin, copper, iron, potassium, selenium, zinc * B2