Ingredients
10 total- 1 tbsp olive oil, plus extra for drizzling (optional)
- 2 red onions, finely sliced
- 1 garlic clove, finely chopped
- 2 (350g) bags diced butternut squash & sweet potato
- 1 tsp chopped fresh rosemary, plus 1 stem
- 200g fresh lasagne sheets, roughly torn
- 500ml bechamel sauce
- 190g jar sundried tomato pesto
- 1 (150g) ball mozzarella
- 30g finely grated grana padano or vegetarian hard cheese
Method
5 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Heat the oil in an ovenproof pan (approx. 28 cm) and fry the onions with a pinch of salt over medium heat for 5 mins.
Step 2
Add the garlic, cook for 1 min more, then add the squash and sweet potato with the chopped rosemary; continue cooking for 10 mins or until golden and slightly softened. Season to taste.
Step 3
Scoop out half the veg and set aside; spread out the remaining veg in the pan. Scatter over half the torn lasagne sheets, then spoon half the bechamel on top; spread it roughly over the pasta and dot over half the pesto. Top with the remaining veg and repeat the layers.
Step 4
Tear over the mozzarella, then sprinkle with the grated cheese. Pick off sprigs of rosemary and scatter on top. Season with black pepper; add a drizzle of oil, if liked. Cover tightly with foil and bake for 30 mins.
Step 5
Remove the foil and cook for a further 10 mins until the topping is melted and golden. Leave to rest for 10 mins (approx.) before serving.