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 a starter dish for 8.
8 sheets fresh lasagna (or batch of spinach pasta – see recipe)
Red Pepper Sauce
1 tbsp olive oil
2 red peppers, deseeded and cut into strips
2 large skinned ripe tomatoes, (or from a tin would be fine)
1 clove garlic, peeled
1 tbsp balsamic vinegar
Vegetable filling
1 butternut squash, peeled and cubed
1 red onion, peeled and cut into thin wedges
1 large courgette, quartered and sliced
2 tbsp olive oil
2 tsp cumin seeds
1/2 tsp chilli flakes
To serve
drizzle of olive oil
shavings of parmesan or vegetarian hard cheese to garnish
If making spinach pasta, use the recipe link here.
Use a large round pastry cutter and cut out 16 circles. If you don’t have a pastry cutter cut the lasagna into 16 squares.
Red pepper sauce
Heat the olive oil in a saucepan. Once the oil is smoking, drop in the peppers and allow them to brown on the edges, stirring occasionally. Once they have some good colour, add the tomatoes, garlic clove and a good pinch of salt. Turn the heat to the lowest setting, put a lid on the pan and leave to stew for 30 minutes stirring occasionally.
Once cooked and soft, tip into a blender or food processor and blitz to a rough purée stir int he balsamic vinegar, taste and add more salt if necessary. Either keep warm or allow to cool until needed.
Vegetable filling
Preheat the oven to 200C fan. Put the butternut squash, onion and courgette on a baking tray. Drizzle with olive oil and use your hands to toss the veg. Sprinkle with cumin, chilli flakes and season with plenty of salt and pepper. Put in the oven and roast for 30 minutes.
To serve
Bring a pan of salted water to the boil. Cook 8 pieces of lasagna for 1 minute or until it floats. Using a spider strainer, remove the pieces to plate and drizzle with oil. Repeat with the remaining 8.
Place a piece of lasagna each plate, add some vegetables, a spoonful of pepper sauce and top with another piece of lasagna. Continue this until you have 4 sheets of lasagna, finish with some pepper sauce and parmesan shavings.
Video
- 8 sheets fresh lasagna (see link for homemade)
Red pepper sauce
- 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
vegetable filling
- 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
To serve
- drizzle olive oil
- shavings of parmesan to garnish
Instructions
- If making spinach pasta, use the recipe link here.
- Use a large round pastry cutter and cut out 16 circles. If you don't have a pastry cutter cut the lasagna into 16 squares.
Red pepper sauce
- Heat the olive oil in a saucepan. Once the oil is smoking, drop in the peppers and allow them to brown on the edges, stirring occasionally. Once they have some good colour, add the tomatoes, garlic clove and a good pinch of salt. Turn the heat to the lowest setting, put a lid on the pan and leave to stew for 30 minutes stirring occasionally.
- Once cooked and soft, tip into a blender or food processor and blitz to a rough purée stir int he balsamic vinegar, taste and add more salt if necessary. Either keep warm or allow to cool until needed.
Vegetable filling
- Preheat the oven to 200C fan. Put the butternut squash, onion and courgette on a baking tray. Drizzle with olive oil and use your hands to toss the veg. Sprinkle with cumin, chilli flakes and season with plenty of salt and pepper. Put in the oven and roast for 30 minutes.
To sesrve
- Bring a pan of salted water to the boil. Cook 8 pieces of lasagna for 1 minute or until it floats. Using a spider strainer, remove the pieces to plate and drizzle with oil. Repeat with the remaining 8.
- Place a piece of lasagna each plate, add some vegetables, a spoonful of pepper sauce and top with another piece of lasagna. Continue this until you have 4 sheets of lasagna, finish with some pepper sauce and parmesan shavings.
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