Ingredients

1 butternut squash, cubed
200g Swiss chard spinach
200g brown mushrooms, sliced
2 cloves garlic, thinly sliced
1 onion (or spring onions or leeks)*
250g macaroni
50g butter
50g flour, sifted
500ml milk
Salt and pepper
1 tsp freshly ground black pepper
3 sliced tomatoes (optional)
250g grated mozzarella
100g grated parmesan

Method

Toss the cubed butternut in a little olive oil and roast for 30 minutes at 180C. Fry the spinach gently with the garlic and season to taste.

Fry the sliced mushrooms and finely sliced onion* in a little butter and olive oil and add the ground black pepper. Set aside.

Boil the macaroni in salted water until al dente.

Meanwhile make a white sauce by melting the butter in a saucepan and stirring in the flour. Slowly add the milk, whisking continuously until it reaches boiling point and starts to thicken. Remove from the heat.

Gently mix the vegetables together and lay in the bottom of a greased lasagne dish, laying over the sliced tomatoes if desired.

Drain the macaroni and mix with the white sauce, then lay evenly over the vegetables.

Top with the grated parmesan and mozzarella. Bake at 180C for 20-25 minutes until golden brown.