• 450g butternut squash or sweet potatoes, peeled and cut into chunks
  • 1 large courgette, cut into chunks
  • 1 red onion, cut into wedges
  • 1 yellow or red pepper, deseeded and cut into chunks
  • 1 tablespoon olive oil
  • 12 cherry tomatoes
  • 1 small red chilli, deseeded and thinly sliced (optional)
  • 500g jar passata
  • 8 dried lasage sheets
  • Freshly ground black pepper
  • 300ml semi skimmed milk
  • 25g plain flour
  • 15g Country Life unsalted butter
  • 75g Extra Mature Cathedral City Cheddar cheese, grated


  1. 1

    Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Put the butternut squash or sweet potatoes, courgette, red onion and pepper into a large roasting tin and add the olive oil. Season and toss to coat. Roast for 25 minutes, until tender.

  2. 2

    Add the cherry tomatoes and chilli (if using), then stir in the pasta sauce.

  3. 3

    Tip half the vegetable mixture into a large rectangular baking dish, measuring about 25 x 20cm. Arrange 4 lasagne sheets on top. Repeat the layers.

  4. 4

    To make the cheese sauce, put the milk, flour and butter into a saucepan. Heat, whisking constantly with a wire whisk until the sauce boils and thickens. Remove from the heat and add half the cheese.  Stir, so that the heat of the sauce melts the cheese - there’s no need to return it to the hob. Season.

  5. 5

    Pour the cheese sauce over the lasagne and sprinkle the remaining cheese over the top. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve.

  6. 6

    *All information included in this recipe has been provided by Dairy Crest.

Nutritional Details

Each serving provides
  • Energy 1972kj 471kcal 24%
  • Fat 15.0g 21%
  • Saturates 7.5g 38%
  • Sugars 22.0g 24%
  • Salt 0.5g 8%

% of the Reference Intakes

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