Roasted butternut squash & caramelised red onion lasagne

For the filling:
1 medium butternut squash, cubed
4 cloves of garlic, left whole
Handful of fresh rosemary
2 tbsp olive oil
Salt and pepper

For the tomato sauce:
1 tbsp olive oil
2 cloves of garlic, chopped finely
1 red onion, diced
1 red pepper, diced
150g spinach
1 tin of chopped tomatoes or 400g passata
1 tbsp balsamic vinegar

For the white sauce:
40g butter
40g Loprofin Mix
250ml Sno-Pro/Loprofin Milk
1/2 tsp English mustard
Grated fresh nutmeg

For assembling:
6 sheets of Loprofin Lasagne
50g low protein cheese (optional)
Basil leaves
1 tbsp olive oil

1. Preheat the oven to 200°C.
2. Toss the butternut squash, garlic and rosemary with 2 tbsp olive oil and season with salt and pepper.
3. Roast in the preheated oven for 20-25 minutes.
4. For the tomato sauce, heat 1 tbsp olive oil in a large pan, add the garlic, red onion and red pepper and cook for 5 minutes over a medium heat.
5. Add the spinach and chopped tomatoes or passata to the mixture and allow to simmer for 10 minutes.
6. Finally, add the butternut squash mix into the tomato sauce and season with balsamic vinegar, salt and pepper.
7. To make the white sauce, melt the butter in a saucepan and add the Loprofin Mix and continue to stir.
8. Over a low heat, gradually add the Sno-Pro/Loprofin Drink until the sauce is evenly combined and thickened
9. Season with freshly grated nutmeg, mustard and salt and pepper.
10. Spoon approximately one third of the tomato mixture over the base of an ovenproof dish and cover with a layer of Loprofin Lasagne sheets, then cover with a layer of white sauce.
11. Repeat the layers, finishing with white sauce topped with a sprinkle with low protein cheese (if using), basil leaves and a drizzle of olive oil.
12. Bake in the oven for 30 minutes or until the pasta is cooked and the sauce is bubbling.
13. Serve with a crisp green salad and low protein garlic bread. Leftover lasagne can be stored in the fridge for 3 days or frozen for up to 3 months.