A cosy Italian lasagna with a twist! Layers of homemade wholemeal pasta, rich beef-and-lentil ragu and a creamy butternut squash sauce come together for the ultimate autumn comfort food
Ragu
Pumpkin layer
To assemble
1.
Preheat oven to 190c (170c fan). Heat the oil in a large pan. Cook the onion, carrot and celery for 5 minutes.
2.
Add the beef and cook for 5–7 minutes, breaking it up as it browns.
3.
Stir in the tomato paste, then add the wine or stock, passata, lentils, balsamic vinegar, honey and herbs. Season with salt and pepper.
4.
Simmer gently for 20–25 minutes, stirring occasionally.
5.
Boil the squash for 10–12 minutes until soft. Drain, then blend with the almond milk, Parmesan, nutmeg and pepper until smooth.Boil the squash for 10–12 minutes until soft. Drain, then blend with the almond milk, Parmesan, nutmeg and pepper until smooth.
6.
Spread a little ragu in the bottom of a baking dish. Add lasagna sheets, ragu and pumpkin sauce. Repeat until everything is used, finishing with pumpkin sauce.
7.
Bake for 25–30 minutes, until bubbling and golden on top.
8.
Rest for 5–10 minutes before slicing.
9.
10.
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12.
Storage information
Keep leftovers covered in the fridge for up to 3 days. To freeze, cool completely, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Replace the lasagna sheets with thin slices of courgette or aubergine. Lower fat: Use extra-lean beef and skip the Parmesan.
Cost-saving tips
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