Squash and Mushroom Lasagne

You can use 1tsp dried sage instead of fresh, if you prefer. For added indulgence, sprinkle 75g torn mozzarella on top of the lasagne (making sure your cheese is vegetarian, if it needs to be), along with the hard cheese, before cooking.

Hands-on time 30min. Cooking time about 1hr 10min. Serves 6

FOR THE FILLING

 1tbsp olive oil

 1 onion, finely sliced

 500g butternut squash (prepared weight), cut into rough 2cm chunks  200g chestnut mushrooms, roughly chopped

 2 garlic cloves, crushed

 Small handful sage, leaves picked and roughly chopped

 ½tsp dried chilli flakes

 400g tin chopped tomatoes  50g crème fraîche FOR THE WHITE SAUCE  50g butter  50g plain flour  600ml milk

 100g crème fraîche TO ASSEMBLE

 8 dried lasagne sheets  50g vegetarian Italian-style hard cheese, finely grated

1 For the filling, heat oil in a large pan over medium heat; cook onion for 10min, until softened. Add squash and mushrooms and cook for 10min, stirring occasionally, until the squash is starting to soften.

2 Meanwhile, make the white sauce.

In a separate medium pan, melt butter over medium heat. Add flour and cook, stirring, for 1min. Remove pan from heat and gradually stir in milk and plenty of seasoning to make a smooth sauce. Return pan to heat and cook, stirring, until thickened and bubbling. Remove from heat and stir in crème fraîche. Set aside.

3 Stir the garlic, sage and chilli flakes into the squash pan and cook for 2min, until fragrant. Add the chopped tomatoes and plenty of seasoning. Remove from the heat and stir in the crème fraîche.

4 Preheat oven to 180°C (160°C fan) mark 4. Spoon ½ the tomato mixture into the base of a roughly 1.8 litre ovenproof serving dish and spread to level. Arrange 4 lasagne sheets on top and spread over ½ the white sauce. Repeat layering once more. Sprinkle over the cheese.

5 Cook in the oven for 40-45min, or until golden and bubbling. Serve. PER SERVING 408cals, 11g protein, 23g fat (14g saturates), 38g carbs (10g total sugars), 5g fibre GET AHEAD Prepare to end of step 4 up to a day ahead (no need to preheat oven). Cool, cover and chill. Complete recipe to serve, cooking for 5min extra, if needed.