Preheat the oven to 200°C (180°C fan) mark 6. Put oil in a large roasting tin and add squash, onion and 1tbsp water. Toss everything together and season well. Roast for 25min, tossing halfway through.
Step 2
To make the white sauce, put the butter, flour and milk in a small pan and bring slowly to the boil, whisking constantly. Reduce the heat to a simmer and cook for 5min or until the white sauce has thickened slightly and coats the back of a wooden spoon generously.
Step 3
Put 1tbsp water in the bottom of a pan and heat. Add the spinach, cover and cook until the leaves are just wilted. (Alternatively, pierce the bag and heat in the microwave for 1-2min.)
Step 4
Add the ricotta and grated nutmeg to the white sauce and season well to taste with salt and freshly ground black pepper. Mix together thoroughly.
Step 5
Layer the lasagne in a 1.7 litre dish, starting with the squash and onion mixture, then the spinach, lasagne and the cheese sauce, seasoning as you go. Sprinkle the grated cheese on top.
Step 6
Cook in the oven at the same temperature for 30–35min or until the cheese is golden on top and the pasta is cooked.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
