Butternut & spinach lasagna

Remove lasagne sheets from box & par-boil for 5min. Drain water and set aside. Peel butternt and cube (remember to remove seeds). Add to an oiled tray, toss and sprinkle with sugar. Pop into a pre-heated oven for 20 min. Set aside. Wash spinach and blanch in a pot of boiling water, until soft. Drain water and season.For the white sauce, put flour and butter into a bowl, mix to form bread crumbs & season. Add 500ml milk to a pot and bring to boil, meanwhile add the remainder of milk to the breadcrumbs, to form a paste. Add to simmering milk and stir until thickend. In a lasagna dish, put a layer of white sauce, top with a layer of lasagna sheets. Add a little bit of butternut & spinach. Put another layer of sheets. Repeat the layering and end with white sauce. Layer sliced mozzerella cheese & bake in a pre-heated oven for 30min.