Ingredients Jump to Instructions ↓

  1. Send us your tips > 500g (1lb) butternut squash, chopped 2 tbsp olive oil 1 onion, peeled and chopped 2 cloves garlic, peeled and crushed 300g (10oz) Quorn mince 400g can chopped tomatoes 2 tbsp tomato and chilli chutney Salt and freshly ground black pepper 250g (8oz) frozen spinach 2 tbsp cornflour 1/2 litre (16fl oz) semi-skimmed milk 30g (1oz) butter 6 sheets lasagne 2 tbsp grated Parmesan cheese Few sprigs of marjoram, optional 1 1/2 litre (2 1/2 pint) baking dish

Instructions Jump to Ingredients ↑

  1. Set the oven to Gas Mark 6 or 200°C. Put the butternut squash into a roasting tin and pour over 1 tablespoon oil. Roast for 25 mins until tender. Meanwhile, heat the rest of the oil in a large frying pan, add the onion and cook for a few mins, to soften. Stir in the garlic and Quorn mince, and cook for 2 mins. Add the tomatoes and chilli chutney. Simmer for 5 mins, and season with salt and pepper. Defrost the spinach according to packet instructions, strain to squeeze out excess liquid. Put the cornflour into a measuring jug, gradually add some of the milk, to form a smooth paste, then pour in the remaining milk. Season and add the butter. Heat in a microwave on High for 2 mins, whisk and repeat until the sauce is thickened and smooth. Alternatively, make the sauce in a pan. Layer up the mince, squash, spinach, sheets of lasagne and sauce in the baking dish, finishing with a layer of lasagne and sauce. Sprinkle the Parmesan over the top and bake for 35 mins until the topping is golden. Garnish with a few sprigs of marjoram, if you like. You can freeze before baking for up to 1 month. Once frozen, wrap the dish in a freezer bag. Cook from frozen for 50 mins .


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