Roasted Pepper & Ricotta Wholewheat Lasagne with Sunflower Seeds

Ingredients

• 2 large red peppers, deseeded and cut into strips
• 3 medium courgettes, cut into 1cm half-moons
• 3 tbsp Organico Organic Extra Virgin Olive Oil, divided
• Organic Pink Himalayan Salt, to taste
• Infinity Foods Organic Ground Black Pepper, to taste
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 700g passata
• 200ml water, plus a splash if needed
• A small handful of fresh basil leaves, torn, plus a few to serve
• 500g ricotta suitable for vegetarians
• 250g La Bio-Idea Organic Wholewheat Lasagne
• 200g mozzarella suitable for vegetarians, drained and torn
• 50g Organic Sunflower Seeds

Method

1. Roast the vegetables. Heat the oven to 220°C / 200°C fan / gas 7. Spread the peppers and courgettes over two trays, toss with 2 tbsp oil and season lightly. Roast for 25 minutes, turning halfway, until softened and lightly coloured.
2. Make the sauce while they roast. Heat the remaining tablespoon of oil in a saucepan. Cook the onion gently for 8 minutes, stirring, until soft. Add the garlic and cook for 1 minute. Pour in the passata and 200ml water, then simmer gently for 10 minutes. Stir in the basil and season to taste. Keep the sauce loose and pourable so the pasta can soften; add a splash more water if it thickens markedly.
3. Build the layers. Reduce the oven to 200°C / 180°C fan / gas 6. Stir the ricotta to loosen it. Spread a thin layer of tomato sauce over the base of the baking dish. Add one third of the lasagne sheets, snapping them to fit without thick overlaps, then half the roasted vegetables, half the ricotta and roughly one third of the remaining sauce. Repeat with another third of the pasta, the remaining vegetables and ricotta, and another third of the sauce. Finish with the last pasta and sauce, covering every edge, then scatter over the mozzarella. These timings assume oven-ready sheets; follow the pack instructions if pre-cooking is required.
4. Bake until bubbling. Cover the dish with foil, keeping it clear of the cheese, and bake for 25 minutes. Uncover, scatter with the sunflower seeds and bake for another 15 minutes until golden and bubbling. Push a knife through the centre to check the pasta is tender. If it still feels firm, cover and give it another 5 to 10 minutes.
5. Rest and share. Leave for 10 minutes before slicing so the layers settle. Finish with the reserved basil and serve with a crisp green salad.

Make it your own

Swap one courgette for an aubergine cut into small cubes and roast until completely tender. For a little heat, add a pinch of chilli flakes to the sauce. For individual portions, divide between smaller ovenproof dishes and start checking the pasta earlier.

Plan a second meal

This tray makes six generous portions. If you are cooking for fewer people, portion the leftovers once cooled and refrigerate promptly. Reheat until piping hot throughout. Keep extra sunflower seeds for salads and porridge; the basket pack is larger than the amount needed here.