Butternut Squash and Pine nut Lasagne

1 LARGE BUTTERNUT SQUASH (PEELED, DE-SEEDED) & CUT INTO 2.5CM CUBES

2 MEDIUM RED ONIONS (CUT INTO WEDGES THROUGH THE ROOT)

3 GARLIC CLOVES (SKINNED & SLICED IN HALF)

400 g CAN OF CHOPPED TOMATOES

75 g PINE NUTS, TOASTED

LEAVES FROM 2 SPRIGS OF ROSEMARY, FINELY CHOPPED

1 tsp PAPRIKA

1 tsp COARSE SALT CRYSTALS, CRUSHED

2 tbsp CONCENTRATED TOMATO PUREE

2 VEGETABLE STOCK CUBES

9 SHEETS OF EGG FREE LASAGNE

ALL IN ONE SAUCE:

50 g PURE SPREAD

600 ml UNSWEETENED SOYA MILK

50 g FLOUR

½ tsp GARLIC GRANULES (OPTIONAL)

½ tsp MUSTARD POWDER (OPTIONAL)

SALT & GROUND WHITE PEPPER

Preheat oven to 180°C/ Gas Mark 4.

Melt the Pure spread in a roasting tin. Mix in the paprika, salt and rosemary.

Place squash, onion wedges and garlic into the baking tin, stir to coat the vegetables with the melted Pure spread and scatter over the herb mix.

Roast for 20 minutes or until starting to brown. Remove from the oven.

Blend stock cubes and tomato puree with 200ml of boiling water, add chopped tomatoes and pine nuts.

Place tomato mixture with squash, garlic and onion in a bowl and mix together.

Grease a 2L lasagne dish with Pure spread and fill with alternate layers of egg-free lasagne and vegetable mixture.

SAUCE:

Make the sauce by placing all the ingredients into a pan and whisk over heat until thickened.

Pour the sauce over the lasagne and bake in the oven for 40 minutes.