Lasagne
Making lasagne isn’t a quick fix, but once assembled and baked the rewards are evident in every mouthful. Take the time to cook the sauces slowly, tasting as you stir, safe in the knowledge that the finished dish will feed a crowd or provide meals for several days
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