A delicious, rich and satisfying vegetarian dish

1 small butternut squash, peeled, seeds removed and cut into 3cm-4cm chunks
2 onions, thickly sliced
2 tbsp olive oil
250g button chestnut mushrooms, sliced
250g spinach, washed
about 6 large dried lasagne sheets
salt and pepper

• 400ml tomato passata
• 3 tablespoons red pesto
• 75g butter
• 75g plain flour
• 600ml hot milk
• 2 teaspoons Dijon mustard
• 200g Gruyère cheese, grated

1 Preheat the oven to 200°C. You will need a 2 litre shallow baking dish.
2 Place the butternut squash and onions in a roasting tin, mix with the oil, season then roast for about 30 minutes until tender. Add the mushrooms for the last 10 minutes.
3 Put the spinach in a colander in the sink, and pour over boiling water until the spinach has wilted. Allow to drain, then press out as much of the water as you can.
4 For the tomato sauce, mix the tomato passata with the pesto.
5 For the cheese sauce, melt the butter in a small pan then beat in the flour. Gradually add in the hot milk, stirring all the time, until the sauce thickens. Add the mustard and about three quarters of the cheese and continue to stir gently until the cheese has melted.
6 To assemble the lasagne, put a third of the roasted vegetables into the bottom of your ovenproof dish followed by a layer of spinach then a third of the tomato sauce and a third of the cheese sauce. Lay lasagne sheets on top of this. Top with half of the remaining vegetables, tomato sauce and cheese sauce. Add the last lasagne sheets and top with the remaining vegetables, tomato sauce and cheese sauce. Sprinkle the reserved cheese over the top.
7 Bake for 30-40 minutes or until the lasagne is golden and bubbling on top.


Source: Mary Berry