Check out this recipe from Half Your Plate - it’s a totally unique take on lasagne!
Bursting with fresh, seasonal veggies, it’s healthy, hearty and packed with natural goodness.
Don’t be put off by the long list of ingredients. It’s so easy to make, it’s bound to become one of your new favourite recipes for autumn.
Servings: 4 people
Prep time: 20 minutes + cooking time
Preheat the oven to 220℃.
Put the squash, tomatoes, onion and garlic in a bowl. Add the oil, parsley, oregano and pepper flakes, then toss everything well.
Cover a baking tray with baking paper, lay out the veggies on top, then put it in the oven for 25 minutes.
In the meantime, toss the cabbage with the salt and pepper.
When the veg is ready, take the tray from the oven, turn everything over, then lay the cabbage on top. Put the tray back in the oven for 10 minutes, until the veg is tender.
While the veg is cooking, prepare the béchamel sauce. Melt the butter in a saucepan over a medium heat.
Add the flour and thyme, then cook for 1 minute, stirring all the time.
Gradually pour in the milk, constantly whisking the mixture until everything is combined. Cook the sauce for 8 minutes, always stirring, until thick.
Add the nutmeg, then take off the heat and add the cheese. Stir everything well.
Once the veg is cooked, take the tray from the oven and reduce the heat to 180℃.
Take a baking dish and put one third of the veggies in the bottom, then top with one third of the sauce. Repeat two more times until you’ve used all the sauce and veg.
Put the dish in the oven and cook for around 30 minutes, until the lasagne is golden and bubbling.
To store: Once the lasagne has fully cooled, put it in an airtight container and keep it in the fridge for up to 3 days.
Vegan: To make this dish vegan, we recommend using vegan butter, non-dairy milk and no cheese while preparing the béchamel sauce. Try following tips from This Savory Vegan.