Squash and mushroom lasagne

Preparation

Who doesn’t love lasagne? Our veggie take on the Italian classic is sure to tempt everyone.

1. Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil. Peel the squash and cut into 3mm rounds. Slice the rounds in half and add to the pan of water. Return to a simmer and simmer for 3 minutes, until just tender. Remove from the heat and drain. Set aside.
2. Heat the oil in a large frying pan. Slice the mushrooms and fry for 4-5 minutes with some seasoning, until golden. Add the kale to the pan and continue to fry for a couple of minutes, until wilted. Season well and set aside.
3. For the sauce, heat the oil in a saucepan and stir in the flour and rosemary. Cook for 1 minute, stirring continuously, then slowly add the milk, continuing to stir as you pour to avoid lumps. Bring to a simmer and simmer for 3-4 minutes, or until the sauce has thickened slightly. Add two thirds of the cheese and continue to stir until the cheese has melted and the sauce is smooth. Season well.
4. To build the lasagne, line the base of a baking dish with a quarter of the squash slices. Spoon over a third of the mushroom mixture and then spoon over a quarter of the cheese sauce. Add another quarter of the squash slices, then spoon over another third of the mushrooms. Spoon over another quarter of the sauce, then cover with another quarter of squash. Layer over the last of the mushrooms, another quarter of the sauce and finish with the remaining squash. Spoon over the last of the sauce, smoothing with the back of a spoon so everything is covered. Sprinkle with the reserved cheese and bake for 45-50 minutes, until bubbling and golden and the squash tender. Leave to rest for 5 minutes, then serve.