Spinach, mushroom and squash lasagne | Tesco Real Food

Ingredients

• 1kg squash, peeled and cut into cubes
• 2tbsp olive oil or walnut oil
• ¼ freshly grated nutmeg
• 2 onions, chopped
• 2 cloves of garlic, crushed
• 200g chestnut mushrooms, chopped
• 250ml tub reduced-fat crème fraiche
• 300ml hot vegetable stock (made up from 1tbsp liquid bouillion)
• salt
• ground black pepper
• 500g spinach
• 6 sheets fresh egg lasagne
• 75g stilton cheese, crumbled
• 50g mozzarella, torn into pieces