Butternut Squash & leek lasagne

This vegetarian lasagne makes a tasty meat free dish. You can add mushrooms or peppers to the tomato sauce for extra vegetables. 

Serves 3 

*1 small butternut squash (approximately 500g)
* sea salt and freshly ground black pepper 
* Olive oil
* 1 clove of garlic
* 1 small bunch of fresh basil
* 2x 400g tins chopped tomatoes
* 3 leeks
* 100g baby spinach
* 250g ricotta cheese
* 6 lasagne sheets
* 1 x 125g ball of mozzarella

1.Preheat the oven to 190C
2 Halve the butternut squash, scoop out the seeds
3. Peel an chop the squash into 3cm chunks and place in a roasting tray, sprinkle with a pinch of salt and pepper and drizzle well with olive oil, then toss together 
4. Cook in the hot oven for 1 hour, or until soft and cooked through
5. While that is cooking peel and finely chop fthe garlic clove
6.Pick the basil leaves, discard the stalks 
7. Put a saucepan on a medium heat add a glug of olive oil, the chopped garlic and basil leaves 
8. Cook for a couple of minutes, stirring often, until the garlic turns golden at this point, add the tinned tomatoes, season with salt and pepper and leave to simmer for 10 minutes
9. Trim and finely slice the leeks and wash the spinach 
10. Heat a large saucepan on a low heat and add a splash of olive oil 
11. Add the leeks and sweat slowly for about 10 minutes, or until soft then add the spinach and cook until wilted 
12. Remove from the heat and leave to cool for a few minutes, then carefully drain off any excess liquid then mix the ricotta into the pan and season well with salt and pepper
13. Spoon half the tomato sauce into the bottom of an earthenware ovenproof dish and follow with a layer of lasagne sheets 
14. Spread half of the creamy leeks over the lasagne sheets and poke in half of the chunks of squash, then top
15. Cover with another layer of lasagne sheets, then cover with the remaining creamy leeks and pieces of squash 
16. Top with the remaining tomato sauce and tear the mozzarella into small pieces and dot over the top of the lasagne 
17. Cover with tin foil and cook in the hot oven for 20 minutes then remove the foil and cook for another 20 minutes, or until the lasagne is golden and bubbling