Butternut squash lasagne

Ingredients: (serves 6)

Preheat oven to 220c. Slice up the squash and douse with olive oil and sprinklings of pepper in a baking tray. Put squash into oven for 25 minutes (bottom shelf) to soften it up. While doing that, wash and slice mushrooms. First, fry two cloves of garlic (sliced up) in a little olive oil, then add all the mushrooms in batches, over a medium heat, so that they cook slowly. Add a dash of tamari sauce. When they are cooking and releasing their juices, turn off the heat, add two tablesppons of creme fraiche and fold in. Allow to cool.

Next, steam the spinach (again in batches) and then, using a sieve and wooden spoon, press all the excess water out of the cooked spinach. Add it to a bowl containing the emmental, nutmeg, remaining garlic clove and five tablespoons of creme fraiche, and season with salt and pepper. Stir it all in together.

Now it's time to make up the lasagne. Take the squash out of the oven and arrange in the bottom of baking dish, remembering to leave a third for the top layer. Mix in your basil pesto. Put a layer of lasagne above. Now a layer of mushrooms, again keeping a third aside. Spinach at the top, then another layer of lasagne. Finally, your 'mixed' layer with the remainders. Now spread another five tablespoons of creme fraiche and add the parmesan and any remaining emmental/gruyere depending on how cheesy you want it.

Bake at 220c for about 25 minutes till crisp!