2 balls fresh mozzarella, about 250g, ripped into pieces
100g grated cheddar cheese
3 tbsp olive oil
Salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
To make the butternut squash easier to peel, poke holes in the skin with a fork. Slice the top and the bottom off the squash, then put the squash in the microwave for 4 minutes. Let cool slightly and then take off the skin with a vegetable peeler or a knife.
Cut the squash open and remove the seeds and the pulp. Cut into cubes.
In a large pot or high sided frying pan, heat 1 tablespoon of the olive oil and fry the onions until soft. Add the garlic and fry but do not allow it to colour. Add 1 tablespoon of the oil and add the butternut squash to the pan. Fry until tender and slightly browned around the edges.
Warm the milk in a separate pot, dissolve the stock cube in the milk and grate a little nutmeg into the mixture. Add a few grinds of black pepper.
Add the cooked butternut squash and onion mixture to the milk and mash roughly until incorporated. Add the lemon juice.
Meanwhile, check the instructions on the packet of lasagne sheets. Even if they are the type that don’t require pre-cooking, cook the lasagne sheets in boiling water for 3 minutes and drain.
Oil the lasagne dish, and put in enough sheets of lasagne to cover the bottom, add half of the butternut squash and half the spinach. Season with a little salt and pepper and scatter over half of the mozzarella. Add another layer of lasagne and the rest of the butternut squash and spinach. Don’t worry that there seems to be a lot of spinach, it will cook right down. Season and follow with a final layer of lasagne. Scatter the remainder of the mozzarella on top and finish by scattering the cheddar cheese on top of this.
Put it into the hot oven and cook until the cheddar and mozzarella topping bubbles and browns, 15 to 20 minutes
Serving Suggestion: Serve with a green side salad.�
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!