Butternut Squash and Red Pepper Lasagne

Serves 6

2 small butternut squash (peeled, seeds removed and diced)
2 red peppers diced
1 onion diced
200g baby plum tomatoes
1 can chopped tomatoes
3 tbsp tomato puree mixed with 250ml water
2 tsp Cumin
1 tsp Salt and Pepper
2 tsp dried Parsley
1 tsp Garlic salt
Lasagne sheets

Sauce
500g tub fat free fromage frais
3 eggs beaten
1 tsp Salt, Pepper and nutmeg

6 xHEA cheese of choice grated (i used 3 portions of light and 3 portions of double gloucester for flavor)

1 – mix up sauce recipe and add in 1/3 of the grated cheese and set aside.
2 – put diced squash, onion, peppers and baby tomatoes in the oven and roast at 200°c for 40 mins or until cooked.
3 – remove veg from the oven and mix in chopped tomatoes, tomatoe puree mixture. Mix in seasonings and then taste to see if it needs more to taste.
4 – spray baking dish with fry light and spoon some squash mixture onto the bottom and cover with lasagne sheets. Repeat…till you finish layering the dish.
5 – pour white sauce over the top and then top with remaining grated cheese. (Thin sauce with 100ml skimmed milk-1 syn if needed).
Bake at 200°c for 45 mins.

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