Pumpkin Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan, add the onions, carrots and garlic and cook gently for 5 minutes until soft. Increase the heat, add the beef and fry until browed, breaking up the meat with a spoon as it cooks. Add the tomato purée, fry for a minute then pour in the chopped tomatoes. Add a splash of water, bring to the boil then reduce to a simmer. Cook for 30 minutes until thickened, stirring occasionally. Season to taste with salt and pepper.

Step 2

Meanwhile make the white sauce. Melt the butter with the flour in a saucepan then gradually whisk in the milk. Cook over a medium heat, stirring constantly, until thickened. Season to taste.

Step 3

Preheat the oven to 180°C. Using a very sharp knife, cut the butternut squash into thin sheets.

Step 4

In an ovenproof dish, layer the beef sauce with the white sauce and butternut squash sheets, finishing with a final layer of white sauce. Scatter over the cheese and bake for 40 minutes or until the squash is cooked through. Serve with a simple green salad.