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
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About delicious. Magazine
Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?