Gloriously GLUTEN-FREE

BUTTERNUT SQUASH LASAGNE BAKE

Butternut squash is gluten-free and lower in carbs than pasta.

SERVES 6-8

✣1tbsp olive oil
✣2 onions, finely diced
✣3-4 carrots, finely diced
✣4 sticks of celery, finely diced
✣2 garlic cloves, sliced
✣2tsp dried oregano, plus extra for the top
✣2 x 400g packs 5% fat beef mince
✣800g jar passata
✣ ¼tsp Worcester sauce
✣3 anchovies, chopped (optional)
✣1 butternut squash, approx
600g (1¼lb), peeled, seeds removed and sliced 5mm (¼in) thick
✣60g (2oz) 30% less fat halloumi
✣Fresh oregano, to garnish

For the béchamel:

✣15g (½oz) butter
✣2tsp Dijon mustard (most are naturally gluten-free)
✣20g (¾oz) cornflour
✣400ml (14fl oz) semi-skimmed milk

1 Heat the oil in a casserole dish. Add the onions and cook until soft. Mix in the carrots, celery, garlic and dried oregano. Sweat for 10 mins with the lid on. Turn up the heat and mix in the mince. Once browned, add the passata, Worcester sauce and anchovies, if using. Simmer for 20 mins with the lid off, stirring occasionally. Season to taste.

2 Heat the oven to 200C/ Gas 6. For the béchamel, melt the butter in a pan. Off the heat, mix in the mustard and cornflour