Cheesy roasted squash lasagne with spinach and walnut pesto

Ingredients

Fruit & Vegetables

  • 1 butternut squash, fairly large (if you’re buying the flesh pre-cut, you’ll need about 500g)
  • 1 garlic clove
  • 40g of spinach

Oils & Vinegars

  • 2 tbsp of oil
  • 2 tbsp of olive oil

Store Cupboard

  • salt
  • black pepper
  • 35g of walnuts
  • 2 tbsp of plain flour

Dairy

  • 20g of butter
  • 250ml of milk

Spices & Dried Herbs

  • 1 pinch of ground nutmeg

Cheese

  • 120g of cheddar, grated

Cereals, Grains & Pasta

  • 150g of lasagne pasta, no-boil