This recipe is great if you want a nice filling vegetable meal. Not only is it flavoursome but it takes less than 20 minutes to prep.
Half a butternut squash
2 cloves of garlic
1 red pepper
2 x 400g of tinned cherry tomoatoes
2tbsp of tomato puree
1 vegetable stock cube
1tbs of dried oregano
1tbsp of caster sugar
12 Gluten free lasagna sheets( all dependent on the size of your dish)
490g of white sauce ( we used an already made one, but you can make your own sauce)
200g of cheddar cheese
To begin with chop up the butternut squash, peppers and courgette and place on a baking tray drizzle with olive oil and place in the oven for 20 minutes at a heat of 180c
Whilst waiting for the vegetable to roast finely dice the shallot and garlic finely and cook until translucent ,then add the tinned cherry tomatoes. Once you have added the tomatoes. Add the tomato puree, vegetable stock cube, the sugar, dried thyme and oregano and leave to simmer.
Once the vegetables are cooked place in the tomato sauce, stir, season to taste and leave to cool.
Once the sauce is cooled you will need to layer the lasagna. I put one layer of the sauce and then placed 4 lasagna sheets and topped these with white sauce. I then added another set of lasagna sheets before adding another layer of vegetable sauce. Once you have done this add one more layer of lasagna sheets add the remaining white sauce before then coating this with the chesse.
Once your lasagna is layered place in the oven for 35 minutes at 160C.