Roast sweet potato, peppers, courgette and spinach combine to make this easy butternut and sweet potato bake lasagne. We really do think this is the best vegetable lasagne recipe we’ve ever tried. Put the peppers, courgette and sweet potato into a large baking tray.
Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Pour over the water and bring to a gentle simmer.
Cook for 10 minutes, stirring regularly. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. Use a silicone covered whisk if cooking in a non-stick pan. Stir in roughly two-thirds of the cheeses and season to taste.
Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce.
Sprinkle the reserved cheese over the top. 40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Learn how to bake sweet potatoes with this easy recipe!
Serve them as a healthy side dish, or stuff them to make them a meal on their own. When the air starts to get crisp in the fall, I start craving two things: a bowl of soup and a big, puffy baked sweet potato. Both are warming, cozy, and healthy. But while making butternut squash soup might be one of my favorite Sunday activities, a baked sweet potato is my weeknight standby.
When I was growing up, I only ever had them in casserole form, smothered in marshmallows and brown sugar. Turns out, I love sweet potatoes, but I have to prepare them the right way! I like mine puffy, with caramelized edges and a crispy skin. F and line a rimmed baking sheet with parchment paper or aluminum foil.