Butternut squash, spinach and mushroom lasagne

Pre-heat the oven to 200C / gas 6.

Peel and chop the butternut into 2cm pieces. Place onto a baking tray, drizzle over the olive oil sprinkle over the sage and bake for about 25 minutes until soft and golden.

Meanwhile, make the bechamel. Pour the milk into a saucepan add the onion and sage leaves bring to a simmer then remove from the heat and leave to infuse for 10 minutes.

In a large frying pan melt the goats' butter and cook the mushrooms until soft then add the garlic and spinach and continue cooking until the spinach has wilted, remove from the heat and set to one side.

To finish the bechamel strain the milk into a jug. Now melt the goats' butter over a low heat then stir in the flour to form a paste. Slowly pour in the milk stirring continuously until you have a smooth white sauce, season and pour in any juices from the mushroom and spinach. Set to one side.

To assemble the lasagne spread 2 tablespoons of the bechamel into the base of a small ovenproof dish about 15cm x 20cm. Place a layer of lasagne on top. Now add another 2 tablespoons of bechamel sauce followed by 1/2 of the mushroom mixture, butternut and goats' cheese.

Repeat these layers again finishing with a layer of lasagne and the remaining bechamel sauce. To finish crumble over the last of the goats' cheese, Parmesan cheese and pine nuts. Cover loosely with tin foil and bake at 190C / gas 5 for about 30 minutes, removing the tin foil halfway through until hot bubbly and golden.