1 kg Squash, peeled and cut into cubes
2 tbsp olive oil
¼ freshly grated nutmeg
2 Onions, chopped
2 cloves of garlic, crushed
300 g chestnut mushrooms, chopped
500ml tub reduced-fat crème fraiche
300 ml hot vegetable stock
Salt and ground black pepper
500 g bag ready-to-use spinach leaves
6 sheets fresh egg lasagne
75 g stilton cheese, crumbled
50 g mozzarella, torn into pieces
1 Pyrex Wave Square Roaster (22x22cm)

Heat the oven to 200ºC/180ºC fan/Gas 6.
Put the squash in a roasting tin, drizzle with 1 tbsp of olive oil and sprinkle over the nutmeg. Roast for 30 minutes until soft.
Meanwhile, heat the remaining 1 tbsp of olive oil in a frying pan and fry the onions for 3 minutes over a gentle heat, then add the garlic and cook for 2 more minutes.
Add the mushrooms, and cook for 5 minutes to soften. Spoon in the crème fraîche and pour in the stock, stir and simmer for 15 minutes until the liquid is reduced to a creamy consistency. Season.
Pierce a couple of holes in the bag of spinach and microwave according to the pack instructions. Alternatively, empty into a pan, cover and cook until wilted. Drain in a colander and press to remove excess liquid. Crush the squash with a potato masher.
Spread a thin layer of the mushroom sauce over the base of a large, shallow, ovenproof dish (30x20cm/12x8in) and top with 2 sheets of lasagne. Spoon half the squash over the lasagne. Sprinkle over half the spinach, then half of the remaining mushroom sauce. Top with 2 more sheets of lasagne and repeat the squash and spinach layer. Top with 2 more lasagne sheets and a final layer of mushroom sauce. Sprinkle over both the cheeses.
Cover with greased foil and bake for 20 minutes. Remove the foil and cook for a further 30 minutes, until the topping is golden and bubbling. Serve immediately