Roasted butternut squash and mushroom lasagne | MummyPages.uk

Ingredients

• 600g butternut squash, peeled and cut into 1.5cm cubes
• 400g chestnut mushrooms, halved or quartered
• 2 red onions, roughly chopped
• 4 tbsp olive oil
• 2 tbsp finely chopped sage
• Salt and freshly ground black pepper
• For the sauce
• 50 g butter
• 50 g plain flour
• 450ml skimmed milk
• 75g rated strong cheese, such as cheddar
• 100g about 6 sheets precooked lasagne.