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This is a dish that can be prepared a day ahead, kept in the fridge overnight, and baked the following day.
Passata is a smooth tomato puree, but something similar can be made at home by rubbing a can of plum tomatoes through a sieve. If you have no tomato pesto, use tomato paste preferably mixed with some finely chopped fresh basil leaves.
Vegetable Lasagne: serves 4 (V)
1 celeriac, peeled and diced
9 oz (250g) turnip, peeled and diced
1 large parsnip, peeled, cored and diced
1 large carrot, diced
2 tblsp olive oil
1 clove garlic, peeled and crushed
1 onion, chopped
1 x 340g jar Passata
2 tblsp tomato pesto
salt and pepper
8 sheets dried lasagne
1 x 250g pack of cream cheese (full, low-fat or light)
4 oz (100g) strong mature Cheddar cheese, grated
Cook the celeriac, turnip, parsnips and carrot in boiling water for about 10 minutes until just tender. Drain and reserve the water. Fry the onion in the oil for four minutes then stir in the garlic and fry for a further minute. Add the passata and pesto and 14fl oz (400ml) of the reserved cooking water, adding seasoning to taste. Cover and simmer for 10 minutes, then stir in the vegetables.
Place a layer of the vegetable mixture in a shallow ovenproof dish, and cover with some of the pasta. Repeat the layering, finishing with the pasta.
Put the cream cheese into a bowl and mash in half the grated Cheddar. Spread this on top of the final lasagne layer, then scatter with rest of the cheese and bake at 200C, 400F, gas 6 for 45 minutes.