ALWAYS A WINNER
RECIPES THE FOOD TEAM PHOTOGRAPHS GARETH MORGANS FOOD STYLING LOTTIE COVELL AND ELLA TARN STYLING OLIVIA WARDLE
Roasted vegetable and lentil lasagne
Roasted vegetable and lentil lasagne, p44
SERVES 6-8. HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR 45-50 MIN
MAKE AHEAD
Layer the lasagne up to 48 hours ahead. Cool, then wrap and chill; bake for 40-45 minutes. To freeze, layer in individual foil containers and freeze, wrapped, for up to 3 months. Or freeze in a baking dish, wrapped.
Cook from frozen until golden on top and hot throughout (individual servings will take 40-45 minutes; a large dish will take around 1 hour).
FOOD TEAM’S TIP
Make with any seasonal veg you have to hand. In autumn, squash would be fab.
• 250g pack fresh lasagne sheets
• 80g mozzarella, grated
• 2 tbsp freshly grated parmesan or vegetarian alternative
FOR THE ROASTED VEG & LENTIL SAUCE
• 3 celery sticks, cut into 2cm chunks
• 2 courgettes, cut into 2cm chunks
• 2 red peppers, cut into 2cm chunks
• 1 fennel bulb, cut into 2cm chunks