Butternut Squash And Spinach Lasagna - cooking recipe

Ingredients

1 lb butternut squash, peeled, deseeded, cubed
2 tbsp olive oil
1 None onion, chopped
1 clove garlic, minced
1 lb cottage cheese
1 None egg, lightly beaten
2 tbsp sun-dried tomato pesto
6 sheets fresh lasagna
1 bunch spinach, trimmed, blanched, dried
3.5 oz Cheddar cheese, grated
None None Cheese Sauce
2 1/2 tbsp butter
1 tbsp all-purpose flour
1 1/4 cups milk
2 oz Parmesan cheese, grated
1 pinch nutmeg
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a large baking dish. Toss squash with 1 tbsp oil, transfer to baking tray and roast for 15-20 mins, or until tender. Mash.
Heat remaining oil in a frying pan over high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Add squash. Set aside.
Meanwhile, to make the cheese sauce, melt butter in a small saucepan over high heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk and cook, stirring, until sauce boils and thickens. Simmer for 3 mins. Remove from heat. Add Parmesan and nutmeg. Set aside.
In a medium bowl, combine cottage cheese, egg and pesto. Season to taste. Line prepared dish with 2 sheets of lasagna, trimming to fit. Cover with 1/2 of the cottage cheese mixture. Top with 1/2 of the squash and 1/2 of the spinach. Repeat layers, finishing with lasagna.
Pour cheese sauce over top and sprinkle with Cheddar. Cover with foil and bake for 20 mins. Remove foil and bake for another 15-20 mins, until tender and golden. Serve with mixed greens.