Beef and butternut squash lasagne

Prep time: 15 mins ● Cook time: 1 hour 40 mins ● Cals per portion: 590

SERVES 4

● 400g lean beef mince (preferably 5% fat)

● 1 tbsp olive oil

● 1 medium onion, peeled and finely chopped

● 2 sticks celery (about 100g), trimmed and finely chopped

● 1 medium carrot (about 80g), peeled and finely chopped

● 2 garlic cloves, peeled and finely chopped

● 3 sprigs of thyme, leaves picked and finely chopped

● 1 sprig of rosemary, leaves picked and finely chopped

● 2 tbsp tomato purée

● 2 x 400g cans chopped tomatoes

● 1 beef stock cube

● 1 butternut squash (about 1kg)

FOR THE SAUCE

● 40g butter

● 40g flour

● 400ml semi-skimmed milk

● 125g Cheddar, grated PREHEAT the oven to 190c/fan 170c/ gas 5. Place a large frying pan over a medium heat and add the mince. Stir to brown the beef all over. Remove from the pan and set aside. Add the olive oil to the pan with the onion, celery, carrot, garlic and herbs and sauté over a medium heat for about 7 minutes, stirring from time to time. Return the beef to the pan, stir in the tomato purée, tinned tomatoes and crumble in the stock cube. Bring to the boil, cover with a lid, reduce the heat and simmer gently for 45 minutes. Meanwhile, make a béchamel sauce by melting the butter in a saucepan over a medium heat. Tip in the flour and stir continuously for 3-4 minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and stir until the sauce has thickened. Stir in 100g of the grated cheese, season to taste and set aside. Slice off the top and bottom of the butternut squash and remove the skin with a potato peeler. Stand the squash upright on a steady surface and, using a very sharp knife, carefully cut into 12 thin slices that resemble sheets of lasagne. To assemble, lay four sheets of butternut squash on the base of a baking dish (about 25cm square) and cover with half of the meat sauce. Top with another layer of butternut squash, followed by half the béchamel, spreading it out evenly. Add the remaining meat sauce, another layer of butternut squash and finish with the remaining béchamel. Top with the remaining grated Cheddar and bake in the oven for 45 minutes. COOK’S TIP: This recipe uses sheets of butternut squash rather than pasta to create a low-carb version of a much-loved classic. Some supermarkets do sell butternut squash lasagne ‘sheets’, but it’s easy to slice your own.