Butternut Squash Lasagne


500g butternut squash
600g lean minced beef
2 onions chopped finely
2 carrots chopped finely
2 cloves garlic, crushed
35g passata
400g tin diced tomatoes
Salt and pepper
65g mature cheddar, grated
400ml skimmed milk
25g butter, melted
30g plain flour
2 tbsps Worcestershire sauce
2 tsps olive oil

Preheat the oven to 180.
Peel the butternut squash carefully slice thin rounds.
In a frypan cook the beef mince until browned and then add the carrots and onions.
Add the passata, tomatoes and Worcestershire sauce.
Season with salt and pepper and cook on medium for 10 minutes.
Melt the butter in a small pan and add the flour stirring constantly.
Gradually add the milk and continue stirring until the sauce is thickened and free of lumps.
Build the lasagne.
Place the squash at the bottom and add the minced beef mix on top.
Next add the white sauce.
Continue layering until all the ingredients have been used.
Top with the cheese and bake for 40 to 50 minutes.
Serve with a green salad.
Green salad too serve

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