Lasagna With Oven Roasted Vegetables

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 butternut squash, peeled, de-seeded and cut into thin wedges
• 2 parsnips, peeled and sliced
• 1 eggplant, cut into cubes
• 3 1/2 ounces cherry tomatoes
• olive oil
• 6 ounces ball mozzarella cheese, torn into chunks
• 3 1/2 ounces pine nuts, toasted
• 6 sheets of fresh lasagna noodles
• 2 ounces parmesan cheese, grated
• basil leaves (to garnish)
• fresh ground black pepper

Recipe

• 1 preheat the oven to 400°f.
• 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 while roasting, cook the lasagne sheets in plenty of water for four minutes or until al dente.
• 5 drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
• 6 assemble the dish by placing a sheet of lasagne on two serving plates.
• 7 top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper.
• 8 repeat and finish with a third sheet of lasagne on each plate.
• 9 top with parmesan and fresh basil and serve.