Butternut squash & spinach lasagne

• Butternut squash1
• Frozen chopped spinach300g
• Lasagne sheets250g
• Semi-skimmed milk600ml
• Plain flour50g
• Butter50g
• Mature cheddar100g
• Garlic (4 bulbs, approx 40 cloves)2

Plus salt and pepper. About £3.71 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Peel and deseed 1 butternut squash, cut into small cubes and roast with a little oil for 25 minutes until soft. Mash roughly with 2 crushed garlic cloves and 300g defrosted, squeezed spinach. Season.

3. 3

   Make the white sauce: melt 50g butter, stir in 50g flour, then gradually whisk in 600ml milk until thick. Stir in half of 100g grated cheddar.

4. 4

   In a baking dish, layer the squash, lasagne sheets and white sauce two or three times, finishing with sauce. Top with the remaining cheese.

5. 5

   Turn the oven to 180°C (160°C fan, gas 4) and bake for 40 minutes until golden and the pasta is soft.