Roasted Vegetable 'open' Lasagne

1. 1

   Preheat the oven to 190C/170C Fan/Gas 5.

2. 2

   Put the squash and onion in a bowl, then add the oil and toss until all the pieces are coated.

3. 3

   Transfer the squash and onion on to a baking tray and roast in the oven for 30 minutes, or until tender.

4. 4

   Put the walnuts on a separate tray and lightly toast in the oven for 4-5 minutes.

5. 5

   Roughly chop.

6. 6

   Mix a little of the milk with the cornflour, cayenne pepper and mustard until smooth.

7. 7

   Put in a pan with the rest of the milk and heat until boiling, whisking all the time.

8. 8

   Remove from the heat and add the cheese.

9. 9

   Put the spinach in a non-stick frying pan and cook until it wilts.

10. 10

    Drain in a colander, pressing out as much liquid as possible.

11. 11

    Finely chop two thirds of it and add to the sauce.

12. 12

    Reserve the rest until later.

13. 13

    Cut each sheet of lasagne in half, then add to a pan of boiling water and simmer for 4 minutes.

14. 14

    Drain.

15. 15

    Layer the lasagne, vegetables and sauce on four plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.