Parmigiano Reggiano Roasted Vegetables and Chorizo Lasagne

Try a new take on a family favourite with this delicious recipe.

  • Preparation Time25 mins
  • Cooking Time60 mins
  • Serves4
1 Red onion, cut into thin wedges
1 Red pepper, deseeded and cut into chunks
1 Courgette, cut into chunks
400g Butternut squash, cut into 2cm chunks
2 tbsp. Olive oil
100g Chorizo sausage, sliced
12 Cherry tomatoes, halved
500g Jar tomato pasta sauce
6 Dried lasagne sheets (weighing about 100g)
Salt and freshly ground black pepper
Thyme sprigs or basil leaves, to garnish

Parmigiano Reggiano sauce

300ml Milk
25g Butter
25g Plain flour
100g Parmigiano Reggiano, grated
  1.     Preheat the oven to 200°C/Fan oven 180°C/Gas Mark 6    
  2. Put the onion, pepper, courgette and butternut squash into a large roasting tin and add the olive oil. Season and toss to coat.     
  3. Roast for 20 minutes, then add the chorizo.     
  4. Roast for 10 more minutes, until the vegetables are tender.    
  5. Add the cherry tomatoes and pasta sauce to the roasted vegetables. Tip half the mixture into a large rectangular baking dish, measuring about 25 x 20cm.     
  6. Arrange 3 lasagne sheets on top. Repeat the layers.    
  7. Put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until the sauce boils and thickens. Remove from the heat and add two-thirds of the Parmigiano Reggiano, stirring until melted.  Season.     
  8. Pour evenly over the top of the lasagne and sprinkle the remaining Parmigiano Reggiano on top.     
  9. Bake for 35-40 minutes, until golden brown.     
  10. Serve, garnished with thyme sprigs or basil leaves. 

Cook’s tip: For a vegetarian version, simply omit the chorizo.