Chorizo Lasagne

Serves 4

7 pp per serving

Chorizo lasagne

Ingredients

400g butternut squash, peeled, deseeded and cut into medium chunks.

1 red onion, cut into wedges

1 red pepper, deseeded and cut into chunks

1 courgette, cut into chunks

Low fat spray

50g chorizo, chopped

12 cherry tomatoes

Tin chopped tomatoes

6 lasagne sheets (no need to pre-cook)

40g pack cheese sauce 

300 ml skimmed milk,

Salt and pepper. 

( I made my own cheese sauce with a roux and 30g grated Cheddar!) 

Method 

1. Preheat oven to 180 degrees.

2. Put the squash, onion and pepper in a large roasting tin and spray with low fat spray. Season and toss and roast for 15 minutes then add the chorizo and courgette. Stir well and roast for another 10 minutes. 

3. Add the tomatoes (tin and cherry) to the veg and chorizo and tip 1/3 of the mixture into a baking tray. 

4. Arrange 3 of the lasagne sheets on top, add another 1/3 and the remainder of the sheets. 

5. Then the remaining 1/3 mixture, make the cheese sauce and pour evenly over the top of the lasagne. 

6. Bake for 30 minutes until golden brown. Remove from the oven and allow to stand for a few minutes before serving.