







We use squash instead of pasta in our take on a hearty lasagne. Packed full of magnesium and antioxidants for a super healthy meal. This recipe serves 2, but you can double the weights of the ingredients for a family meal to make 4 portions. Approximately 450 calories per serving. 30min preparation and cooking time.





Ingredients





120g chestnut mushrooms

1 tbsp balsamic vinegar

240g butter beans (drained)

2 garlic cloves

2 tbsp sundried tomato paste

2 tbsp olive oil

400g Butternut squash

50g Rocket

100g spinach

Medium handful of fresh thyme





Method





Preheat oven to 180° c/gas mark 4 and boil a kettle full of water.





Peel the squash carefully and cut in to thin slices from the neck of the squash. 2 - 3 mm thick and approximately 10 cm length and 5 cm width works well.





Cut the base of the squash to 1cm sized cubes.





Place the slices and cubes on to a baking tray and drizzle with oil and sprinkle with a little sea salt and black pepper. Place in the oven for 20 - 25 minutes. Turn it all over around halfway through cooking.





Slice the mushrooms in to thin slices, finely chop or crush the two garlic cloves and remove the fresh thyme from the stalks.





Heat a saucepan on medium heat with 100ml of water, drain and rinse the butter beans and then add them to the pan. Season with salt and pepper and simmer for about 5 minutes or until soft. Take off the heat and mash well with a potato masher. Add the thyme leaves and stir them through.





Heat a frying pan with ½ tbsp of oil and add the garlic and the mushrooms and cook for 3 - 4 minutes, then add the spinach and cook for a further 3 minutes. The spinach should be nice and soft.





Use a small mixing bowl to mix the sun dried tomato paste with 1 tbsp olive oil.





Place a sheet of the butternut squash on each plate, spoon on some butter bean mix, followed by mushroom and spinach and finally the sun dried tomato paste. Repeat this process until you are happy with the size of the lasagne you wish to serve.





Add the rocket and a handful of the squash cubes and a drizzle of balsamic vinegar… Enjoy!



