Roast ancho mushroom lasagne

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Line two baking trays with baking parchment. Tip the mushrooms into a bowl with half the olive oil, half the fresh thyme leaves, 1 tsp of the ancho chilli flakes and season generously with salt and pepper. Tip onto one of the prepared baking trays.

• step 2

  Tip the tomatoes and onions onto the second prepared baking tray and season with more salt and pepper, scatter over the rest of the thyme and ancho flakes and drizzle with the remaining oil, then toss well. Cover with foil then roast both trays of vegetables, with the mushrooms on the top shelf of the oven for 30-35 mins until the garlic and onions are soft.

• step 3

  Remove the garlic from the tray and push the garlic flesh out of the skins with the flat side of a knife. Mix the mushrooms and tomatoes together with the garlic, chipotle in adobo and a splash of lemon juice. Spread a third of the mixture across the bottom of a large baking dish. Top with pasta sheets followed by more vegetables, followed by more sheets and the last of the vegetables.

• step 4

  Tear the mozzarella into a bowl and stir in the crème fraîche and lemon zest. Season with salt and pepper and spoon a third over the mushrooms. Top with a final layer of lasagne sheets and the rest of the mozzarella mixture, then scatter over the parmesan. Bake for 30-35 mins until hot and bubbling. Serve with a crispy green salad.