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1
Preheat oven to 350u00b0F. 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.
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2
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.
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3
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.
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4
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.
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5
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.
