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1 butternut squash, peeled, seeded, cut in 2.5cm chunks
1 large carrot, cut into 1cm dice
1 large onion, halved lengthways, sliced in very thin wedges
3 plump cloves garlic
2 tbsp olive oil
250 g cherry tomatoes, halved
175 g fresh spinach
410 g can green lentils, drained
2 tbsp coarsely chopped Italian parsley
6 wide sheets no-cook lasagne sheets
250 g ricotta cheese
1 egg, beaten
3 tbsp shredded basil, leaves, plus extra whole small leaves to garnish
1/4 tsp ground nutmeg
200 ml passata
125 g mozzarella, (1 ball), torn into small pieces
25 g parmesan, grated
1. Preheat the oven to 200C/fan 180C/gas 6. Scatter the squash, carrot, onion and garlic into a large roasting tin, pour over the oil and toss them all together then season with some salt and pepper. Roast for 30-35 minutes or until all the vegetables are tender and tinged brown. Scatter over two thirds of the cherry tomatoes and return to the oven for 5 more minutes to soften. Remove, scatter the spinach over, splash over 1 tablespoon of water, then put in the oven for 2 minutes to wilt the spinach. Remove again, stir, then tip the lentils and parsley on top and mix together. Set aside.
2. Lay the lasagne sheets in a single layer, so they dont stick together, in 1 or 2 large, wide dishes. Pour over enough boiling water to cover them, then leave for 5 minutes to soak and soften slightly. Meanwhile, mix the ricotta into the beaten egg, stir in the basil then season with salt, pepper and the nutmeg. Drain the lasagne well.
3. Spread a couple of big spoonfuls of the roasted vegetable mixture in the bottom of an ovenproof dish about 20x26x7.5cm. Lay 2 of the lasagne sheets over the vegetables, spread over a third of the passata, then spread over a third of the remaining vegetables. Spread all the ricotta mixture over this, then cover with 2 more lasagne sheets, a third more passata and roasted vegetables then the remaining lasagne, passata and vegetables. Scatter both the cheeses over the top to cover the veg as much as possible, then the reserved cherry tomatoes and a grinding of pepper. Place the dish on a baking sheet and cover with a loose tent of foil.
4. Bake for 30 minutes then remove the foil and return to the oven for another 5 minutes to lightly colour the top. Leave to stand for 5 minutes, scatter over the extra basil leaves, then slice and serve.