Ingredients

1 square or oblong serving dish just big enough for two servings
6 to 8 sheets lasagne
500g squash or pumpkin cut into 1in cubes
200ml passata or a tin of sieved tomatoes
200ml vegetable stock
½ onion
2 cloves of garlic
300ml milk
1 tbsp flour
1 tbsp butter
2 tbsp light olive oil
100g Chevre Blanc or alternative

Method

Heat oven to gas mark 6.

Heat oil in a saucepan. Add onions and garlic. Cook gently for 5 minutes until the onion is soft. Add the squash and stir fry for two minutes. Add tomatoes/passata and stock and stir to mix. Bring to the boil and simmer for 15 to 20 minutes until the squash is soft but not completely falling apart

Make a béchamel sauce by melting the butter in a small saucepan. Add flour and stir and cook gently for a minute to mix. Add milk a little at a time using a balloon whisk to break up any lumps. Once you have a nice smooth sauce, cover with a wet piece of kitchen paper directly on the sauce. This stops a skin forming.

Take your lasagne dish and grease lightly with butter or margarine but don’t use oil because it can lead to the lasagne frying and going hard. Line with a layer of lasagne and top with the pumpkin mix. Top with another layer of lasagne and another layer of pumpkin. Then top with the bechamel sauce. Slice the goats cheese and place on top of the béchamel sauce. Cook for around 40 minutes at Gas Mark 6 but check the instructions on the packet of lasagne as this is a general guide.