Roast pumpkin & spinach lasagne

I used a whole large butternut squash (chopped). Made without salt and only just less than 1 teaspoon of sugar in the tomato sauce. A lot of preparing for this dish, it took a long time to make, and a lot of pans! I used the can of cherry tomatoes as per instructions, but a normal can of chopped tomatoes would probably have been ok. Careful not to let the bottoms of the squash cubes burn too much. A little gives it that caramelised taste. I wonder if I could have added some toasted pine nuts to it somewhere? Also, the instructions indicated that there should be two layers of spinach, but the photo showed that you put it in one layer. I used over a half of a whole nutmeg which really gave the dish a good flavour. Having read some other reviews now, I might try putting some cooked sliced chestnut mushrooms in next time. I felt it didn't need a second tin of tomatoes but I can see why others did. You could make at least the tomato sauce the day before.

Meh. OK, quite a lot of effort, which I didn't feel payed off in terms of taste. Too sweet for me (I think that's just the butternut squash tbh). I didn't put any sugar in the tomato sauce, could have done with a bit more of the Tom sauce. Also as we are pigs, I would suggest serves 4 rather than 6

Really good, even my meat lover partner keep asking for it. Just for the bechamel, don't do it like in the recipe, make a roux and then add the milk bit by bit and season with pepper and nutmeg.