• 2 cloves garlic, finely sliced
  • 1 red onion, cut into chunks
  • 2 red peppers, deseeded and finely chopped
  • 1 yellow pepper, deseeded and finely chopped
  • 350 g butternut squash, peeled and diced
  • 350 g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 28 g fresh basil leaves, picked and roughly chopped
  • 6 sheets fresh egg lasagne
  • 300 ml British crème fraîche
  • 25 g parmesan, finely grated
  • 125 g mozzarella, torn into small pieces


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Place the garlic and all the veg in a large roasting tin (big enough so that the vegetables are in a single layer). Pour over the olive oil and toss together. Roast on a high shelf in the oven for 20-25 mins until golden and tender. Remove from the oven and toss in the basil leaves.

  2. 2

    Blitz 4 tbsp of the roasted vegetables in a food processor until fairly smooth. Stir the purée back into the remaining roasted vegetables in the roasting tin.

  3. 3

    Spoon a few tablespoons of the roasted vegetable mixture into the bottom of a 2 litre ovenproof dish. Place a layer of lasagne sheets on top then another layer of the roasted vegetable mixture. Continue with another layer, finishing with lasagne sheets to cover the top.

  4. 4

    Tip the crème fraîche into a bowl and add 3 tbsp water, stirring until smooth. Spoon over the top of the lasagne then sprinkle with the parmesan and mozzarella. Bake for 20 mins until golden and bubbling.

  5. 5

    To cool, cover the cooled lasagne with cling film, then foil, and freeze for up to 3 months. Defrost completely (overnight in the fridge is best) before baking for 25-30 mins at 200°C, fan 180°C, gas 6.

Nutritional Details

Each serving provides
  • Energy 2696kj 644kcal 32%
  • Fat 45.1g 64%
  • Saturates 26.7g 134%
  • Sugars 17.6g 20%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

39.6g carbohydrate 5.9g fibre 17.0g protein

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