Ingredients
1 butternut squash, peeled, de-seeded and cut into thin wedges
2 parsnips, peeled and sliced
1 aubergine, cut into cubes
100g/3½ oz cherry tomatoes
olive oil
150g/6oz ball of mozzarella, torn into chunks
100g/3½oz pine nuts
6 sheets of fresh lasagne
55g/2oz parmesan, grated
sage, to garnish
This is a Dig In recipe.
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
3. Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
4. Meanwhile, bring a large pan of water to the boil. Add the lasagne sheets and blanch for four minutes or until al dente. Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
5. Heat a small frying pan and toast the pine nuts for two minutes until golden brown, shaking the pan regularly.
6. Assemble the dish by placing a sheet of lasagne on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagne on each plate.
7. Top with parmesan and sage and serve.
