• 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.