Butternut Squash Lasagne

1 finely sliced onion
oil
butternut squash, cut into small cubes
pinch of cinnamon
nutmeg
100ml milk
150g frozen spinach
3 fresh lasagne sheets
1 ball mozzerella

Fry onion in olive oil, then add butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach through the wnother grating of nutmeg.

Meanwhile, cook the lasagne slices in boiling water for 3mins and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzerella into pieces and scatter it over the top, then grill briefly until the mozzerella bubbles and browns. Divide in half and serve.

maybe make double the mixture??