Turning some of the veggies from our @groobarbswildfarm box into a veggie based meal. This was a roasted vegetable ‘lasagne’. First roast your veggies with olive oil, salt, pepper and oregano and basil in the oven about 175c for 40mins. Thinly sliced butternut squash or sweet potato for the layers (these can be roasted on a tray below the veggies at the same time). For the ‘sauce’ I sautéed shallots and garlic, added the tops from the green onions, loads of frozen spinach with butter until softened then added soft cheese and cream and seasoned well. Blended into a smooth sauce and set aside. In an oven dish layer the roasted veggies then add dollops of black olive tapenade (or use chopped black olives) and capers, cover with sauce and grated cheese, layer of squash or sweet potato and repeat. Cover the top with sauce and cheese and pop in the oven at 175c for 45mins. Leave to cool slightly before serving. #roastedvegetablelasagne #vegetabledish #lockdownlasagne #lowcarblasagne #capersandolives https://www.instagram.com/p/CALWcCwAlxG/?igshid=1b9qv6jnd5hv0
