Butternut Squash Lasagne

1 butternut squash – peeled, seeds removed and chopped into ½cm cubes
1 onion – chopped
1 yellow pepper – cut into ½cm pieces
2 tomatoes – chopped
splash of olive oil
salt
1 teaspoon dried oregano (I think thyme might work well here too)
6 sheets of dried lasagne
large knob of butter
2 tablespoons plain flour
milk – about 350ml I think
cheddar – 100g should do it, but use more if you like it very cheesy

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Turn oven on to 190C.

place butternut, tomatoes, onion and pepper in a dish. Drizzle with oil, sprinkle with salt and place in oven for about an hour until everything soft and starting to char a little.

Remove from oven, add oregano and set to one side.

Now make the cheese sauce. Melt the butter in a pan, then add the flour. Stir and cook for a couple of minutes then slowly, little by little, add the milk, stirring all the time to remove lumps. As the sauce starts to thicken add the cheese and stir until melted and sauce creamy and thick. Remove from heat.

Take a large ovenproof dish. Place half the vegetable mixture on the bottom, cover with three sheets of lasagne, then another layer of vegetable, then the other three sheets of lasagne. Cover with the cheese sauce and bake for 30 minutes until brown on top and bubbling.

Serve with green salad or with finely shredded spring cabbage, boiled for five minutes then dressed with olive oil and lemon juice.

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