Quorn and Butternut Squash Lasagne

Ingredients
1 butternut squash, peeled, deseeded and thinly sliced
3 tsp ground cumin
olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 courgette
1 tsp ground cinnamon
500g Quorn mince
400g can diced tomatoes
bunch parsley, chopped
500ml béchamel sauce (gluten-free)
Parmesan cheese
cherry tomatoes

Method

Preheat oven to 200C. Line 2 baking trays.

Place the butternut squash slices in the trays, brush lightly with oil, and sprinkle over the cumin. Bake for around 25 minutes, until golden and tender.

Add oil to a skillet, and then sauté the onion. Add the garlic and courgette, and cook for an additional 2 minutes.

Add the cinnamon, Quorn, diced tomatoes, and chickpeas, and bring to a simmer. Remove from the heat, and add the chopped parsely.

Layer up the tomato sauce, the butternut squash slices and béchamel sauce. Add a sprinkling of Parmesan cheese, and top with a few cherry tomatoes.

Bake for 15 minutes, and allow to rest for 10 minutes before serving.

Notes
Serve with a green salad.