Roast Vegetable Lasagna

Name: Roast Vegetable Lasagna
Ingredients: 1 butternut squash, peeled, de-seeded and cut into thin wedges; 2 parsnips, peeled and sliced; 1 eggplant, cut into cubes; 3 1/2 ounces cherry tomatoes; olive oil; 6 ounces mozzarella cheese, torn into chunks; 3 1/2 ounces pine nuts; 6 sheets lasagna noodles; 2 ounces parmesan cheese, grated; sage, to garnish

10 ingredients

7 steps

Ingredients

1 butternut squash, peeled, de-seeded and cut into thin wedges
2 parsnips, peeled and sliced
1 eggplant, cut into cubes
3 1/2 ounces cherry tomatoes
olive oil
6 ounces mozzarella cheese, torn into chunks
3 1/2 ounces pine nuts
6 sheets lasagna noodles
2 ounces parmesan cheese, grated
sage, to garnish

Directions

1

Preheat the oven to 400°F.
2

Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
3

Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
4

Meanwhile, bring a large pan of water to the boil. Add the lasagna sheets and blanch for four minutes or until al dente. Drain the lasagna and drizzle with olive oil to prevent the sheets from sticking together.
5

Heat a small frying pan and toast the pine nuts for two minutes until golden brown, shaking the pan regularly.
6

Assemble the dish by placing a sheet of lasagna on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagna on each plate.
7

Top with parmesan and sage and serve.