butternut squash and tomato lasagne

ServeS: 6 PreP: 20 mins Cook: 1 hr 15 mins Freeze: Yes

2kg (4lb 8oz) butternut squash 1 tbsp olive oil 1 onion, chopped 1 ½ tbsp chopped, fresh oregano 2 cloves garlic, crushed 800g (1lb 7oz) can chopped tomatoes 9 sheets dried lasagne 500g (1lb 2oz) jar of white lasagne sauce 25g (1oz) Parmigiano Reggiano, or vegetarian alternative 1 Preheat the oven to 180°C/350°F/Gas Mark 4. Peel the squash then halve, discard the seeds and cut into 1cm (½in) pieces. 2 Heat the oil in a frying pan and gently fry the onion and squash for 10 mins, stirring frequently. 3 Add the oregano, garlic and tomatoes and cook gently for 5 mins. 4 Spoon a quarter of the butternut squash mixture into a shallow baking dish and spread in a thin layer. Cover with 3 lasagne sheets, breaking them to fit where necessary. Spoon over another quarter of the squash mixture and dot with about a third of the lasagne sauce. Add another 3 lasagne sheets then half the remaining squash mixture. Arrange the rest of the lasagne sheets on top and spread with the remaining squash mixture. Top with the rest of the sauce, spreading it to cover the filling. 5 Scatter over the Parmigiano Reggiano and bake for 50-60 mins until the top is golden and bubbling. Per serving: 411 cals, 22.7g sugar, 12.4g fat (5.9 sat fat)