Name: Vegetable Pasta Stack
Prep time: 20 min
Cook time: 40 min
Ingredients: 8 sheets fresh lasagna (see link for homemade); 1 tbsp olive oil; 2 red peppers (deseeded and cut into strips); 2 large skinned ripe tomatoes (or from a tin) (roughly chopped); 1 clove garlic (peeled); 1 tbsp balsamic vinegar; 1 butternut squash (peeled and diced); 1 red onion (cut into thin wedges); 1 large courgette (quartered and 1 cm slice); 2 tbsp olive oil; 2 tsp cumin seeds; 1/2 tsp chilli flakes; drizzle olive oil; shavings of parmesan to garnish

Use shop bought fresh lasagna sheets if you don't want to make your own pasta. The sauce can be made the day before and reheated. This version is for a main course for 4, reduce the stack to just two pieces of lasagna for...

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