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With slices of grilled butternut squash and lentils, this lightened-up lasagne recipe is perfect for when you’re craving Italian, without the guilt. With a creamy béchamel sauce and scattered with fresh basil, this butternut squash lasagne will hit the spot. See method
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In a large nonstick pan, dry-fry the beef and pork mince, until browned. Once cooked, tip into a colander and drain away the excess fat.
Wipe out the pan, add the oil and garlic, and cook over a low heat. Once softened, return the mince to the pan and add the tomatoes and purée. Crumble in the stock cube and add 350ml (12fl oz) water. Bring to the boil, stirring, then simmer for 30-40 minutes, until thickened. Add the lentils for the last 15 minutes of cooking.
Meanwhile, make the béchamel. Mix 1 tbsp oil in a pan with the flour; season. Gently heat, stirring, for 1 minute, then whisk in the milk until smooth. Cook over a high heat, stirring, until thickened. Add the nutmeg and set aside.
Preheat the oven to gas 6, 200°C, fan 180°C. Spray the squash slices with a little sunflower oil. In a griddle pan or under a hot grill, cook in batches, for 4-5 minutes on each side, until soft.
Once the meat sauce has reduced, stir in the micro veg and most of the basil. Season to taste.
Add half the meat sauce to a 1 1/2 litre (2 ½ pints) ovenproof dish, scatter over a third of the cheese and layer half the sliced squash on top. Add the remaining meat sauce, another third of the cheese and the remaining squash on top. Spoon over the béchamel evenly and top with the remaining cheese. Bake for 20 minutes, or until bubbling. To serve, scatter with the remaining basil.
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