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Root Vegetable and Leek Lasagne

Here's a veggie version of lasagne with a tomato-based sauce instead of the bechamel. You can omit the cheese and butter to reduce the calorie and fat contents further still.

Preparation time: 45 minutes
Cooking time: 20 minutes
Total time: 1 hour 5 minutes

Serves: 4

Ingredients

1 tsp olive oil
1 sweet potato, peeled and diced
1 onion, diced
2 sticks celery, peeled and diced
3 carrots, peeled and diced
2 parsnips, peeled and diced
3 fat cloves garlic, chopped
50ml white wine or vermouth
1 sprig of thyme, leaves pulled off
2 x 400g tins plum tomatoes, drained and chopped
4 sheets fresh egg lasagne
2 leeks, trimmed and thinly sliced
1 tsp butter (optional)
80g Gruyère, cubed (optional)

Method

Preheat the oven to 200°C, gas mark 6.
Heat the olive oil in a saucepan over a medium heat. Add the vegetables and cook, covered, for 10 minutes, stirring occasionally. Add the garlic, wine, thyme, tomatoes and simmer for 15 minutes till thick. Season. Place the leeks in a pan with a splash of water, cover and cook for 5 minutes. Stir in the teaspoon of butter, if using. Place the lasagne in a dish, pour over boiling water and leave for 5 minutes.
To assemble, place half the veg sauce in an oven-proof dish (around 20cm x 30cm), then layer 2 sheets of lasagne on top. Add the rest of the sauce and another layer of lasagne. Top with the Gruyère (if using) and the leeks, along with any juices. Bake for 20 minutes, until the leeks are golden brown and the cheese bubbles. Serve immediately.