This delicious vegetarian lasagne makes 4 servings, but you can freeze individual portions for future suppers. Once its assembled and safely in the oven, you can put your feet up and relax while it cooks.
Preheat the oven to 180°C, gas mark 4.
Lightly spray a large frying pan with oil and cook the onion, garlic and squash over a low heat, stirring occasionally, for 8-10 minutes. Add the tomatoes, tomato paste and parsley and simmer gently for 10 minutes until the squash is tender and the sauce thickens. Add a little balsamic vinegar.
Meanwhile, make the white sauce; blend the cornflour with a little of the milk to a smooth paste. Heat the remaining milk in a pan and when it starts to boil, reduce the heat, and stir in the cornflour mixture. Cook gently, stirring for 2-3 minutes until the sauce is thick and smooth. Off the heat, stir in the fromage frais, nutmeg and seasoning.
Place 3 lasagne sheets in the bottom of a rectangle baking dish and pour half of the squash and tomato mixture over the top. Add another layer of lasagne sheets and spread with half the white sauce. Cover with the remaining squash and tomato mixture and the remaining lasagne sheets.
Bake in the preheated oven for 25-30 minutes until cooked and golden brown. Serve cut into slices.
Instead of squash you could try using a mixture of courgettes, peppers, mushrooms, aubergine, pumpkin, or spinach.
If you don’t have any Parmesan, scatter 60g grated reduced-fat Cheddar cheese over the top.
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