Roasted butternut squash and mushroom lasagne
600g butternut squash, peeled and cut into 1.5cm cubes
400g chestnut mushrooms, halved or quartered
2 red onions, roughly chopped
4 tbsp olive oil
2 tbsp finely chopped sage
Salt and freshly ground black pepper
For the sauce
50 g butter
50 g plain flour
450ml skimmed milk
75g rated strong cheese, such as cheddar
100g about 6 sheets precooked lasagne.
Serves
4-6
Preparation Time
25 minutes
Cooking Time
75 minutes
Main ingredients
Dairy, Flour, Pasta & Noodles, Vegetables
Recipe Type
Dinner, Healthy, Kids Food
Level of Difficulty
Easy