1

Mist a large, deep nonstick frying pan with cooking spray and set over a high heat. Brown the mince in batches, then remove from the pan and set aside. Reduce the heat to medium, mist the pan again with cooking spray and cook the onion, celery, carrot and garlic for 10-15 minutes until softened, adding 250ml cold water to the pan to prevent the vegetables sticking.

2

Return the browned mince to the pan along with the dried herbs, lentils, tomatoes and stock. Bring to a simmer then cook, uncovered, for 30 minutes until the sauce has thickened. Season.

3

For the white sauce, put the flour and milk in a small pan and set over a medium heat. Whisk continuously until the sauce comes together and reaches a boil. Continue to cook for 3-6 minutes, until the sauce has thickened, then whisk in half the parmesan. Remove from the heat, season to taste, then stir in the nutmeg. Set aside.

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. To assemble the lasagne, spoon one-quarter of the meat sauce over the base of a 33cm x 24cm baking dish then cover with half the butternut squash sheets. Top with one-third of the remaining meat sauce, followed by half of the pasta sheets. Continue layering with half the remaining meat sauce, the remaining squash, then a final layer of the meat sauce and the remaining pasta sheets. Pour over the white sauce and scatter over the remaining Parmesan. Season and bake for 45-50 minutes until golden and bubbling.

5

Let cool slightly then slice and serve with the salad.