Rainbow lasagne

This colourful, healthy lasagne makes a lovely midweek meal. For speedier prep, make the vegetable layers up to two days in advance and keep in the fridge.

1. Begin by preparing the beetroot layer. Heat 1 tablespoon olive oil with half the butter, add the red onions, beetroot and a tablespoon of water. Cook over a low heat for 15 - 20 minutes, stirring occasionally.
2. Add the sugar and 1 tablespoon water. Cook for a further 5 - 10 minutes over a low heat until sticky and soft. Remove from the heat and allow to cool a little, then stir through a quarter of the jar of pasta sauce.
3. For the spinach layer, heat half the spinach in a large saucepan with the remaining butter until wilted, then remove from the heat and stir through the remaining spinach to wilt in the heat of the pan
4. When cool enough to handle, squeeze the excess water from the spinach, then chop and mix with the ricotta and crème fraîche and season.
5. For the orange layer, boil the squash and sweet potatoes for 15 - 20 minutes. Drain, add a quarter of the jar of creamy tomato pasta bake sauce and mash together.
6. Place the lasagne sheets in a pan of boiling, salted water with a tablespoon of olive oil and cook for 5 minutes. Drain and rinse in cold water to prevent sticking.
7. Preheat the oven to 180°C/160°C fan/gas mark 5.
8. To assemble, spread the spinach and ricotta mixture in a baking dish. Arrange 4 lasagne sheets on top. Repeat with the squash and sweet potato layer and 4 more lasagne sheets, then add the beetroot and red onion layer. Top with the remaining lasagne sheets and cover with enough pasta sauce to cover the sheets.
9. Scatter over the mozzarella slices and grated cheddar and bake for 30 - 35 minutes, until golden and bubbling. Serve hot with a green salad on the side.