Preparation time: 20 minutes
Cooking time: 25 minutes
Oven temperature: 180°C
• 15ml sunflower oil
• 2 red onions, cut into wedges
• 1 clove garlic, crushed
• 500g butternut, cubed and steamed
• 1 x 500ml jar tomato and basil sauce mix
• 1 x 500ml jar white sauce
• 125ml milk
• 8 lasagna sheets
• 250ml mozzarella, grated
1 Heat the oil in a frying pan. Add the onion and sauté for three minutes, then add the garlic. Cook for one minute, then add the butternut and the tomato and basil sauce. Stir over a high heat for two minutes.
2 Mix the white sauce and milk in a jug. Pour a third of this mixture onto the bottom of an ovenproof dish. Arrange the lasagna sheets on top of the white sauce.
3 Transfer half the butternut mixture onto the pasta, then repeat this process twice more. Top with the mozzarella. Bake in a preheated oven for 20 minutes or until the lasagna is cooked through.