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Ingredients400g butternut squash (peeled, de-seeded and cut into small chunks)1 red onion (cut into wedges) 1 red pepper (cut into chunks) 1 courgette (cut into chunks) 80g chorizo (chopped) 12 cherry tomatoes (halved) 500g jar pasta sauce 6 lasagne sheets 40g pack of chedder cheese sauce mix 300ml skimmed milk |
Handy HintYou can omit the chorizo for a vegetarian dish. |
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Method1. Put the butternut squash, onion, pepper and courgette in a large roasting tin, spray with some cooking oil, season then pop in the oven (200C or fan 180C) for 15 minutes.2. Add the chorizo, stir well then cook for another 5-10 minutes. 3. Add the tomatoes and then stir in the pasta sauce. 4. Put half of that mix into an oven dish and arrange three sheets of lasagne on top. Repeat the layers. 5. Make the cheese sauce with the skimmed milk then pour all over the top of the lasagne and cook in the oven for about 30-35 minutes. | |||||||||||||||||||||
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