Roasted Vegetable 'open' Lasagne

Total Time: 48 mins Preparation Time: 10 mins Cook Time: 38 mins

Ingredients

• Servings: 4
• 450 g butternut squash
• 1 onion
• 2 tablespoons oil
• 25 g walnuts
• 600 ml milk
• 3 tablespoons cornflour
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon mustard
• 125 g cheddar cheese
• 180 g spinach
• 250 g lasagna noodles

Recipe

• 1 preheat the oven to 190c/170c fan/gas 5. put the squash and onion in a bowl, then add the oil and toss until all the pieces are coated.
• 2 transfer the squash and onion on to a baking tray and roast in the oven for 30 minutes, or until tender.
• 3 put the walnuts on a separate tray and lightly toast in the oven for 4-5 minutes. roughly chop.
• 4 mix a little of the milk with the cornflour, cayenne pepper and mustard until smooth. put in a pan with the rest of the milk and heat until boiling, whisking all the time. remove from the heat and add the cheese.
• 5 put the spinach in a non-stick frying pan and cook until it wilts. drain in a colander, pressing out as much liquid as possible. finely chop two thirds of it and add to the sauce. reserve the rest until later.
• 6 cut each sheet of lasagne in half, then add to a pan of boiling water and simmer for 4 minutes. drain.
• 7 layer the lasagne, vegetables and sauce on four plates and serve.