LYB ButternutSquash Lean Lasagne

Method

1. Melt coconut oil in a pan on medium heat. Slice the onion into small pieces and cook with the meat till golden.
2. Add in a pinch S+P, tinned tomatoed, mustard and spinach
3. Heat the over to 180 degrees.Make the first layer of the Lasagne in a baking tray. Use Butternut Squash squares (cut into similar size to lasange sheets) and cover the bottom of the dish.
4. Next add in half the meat mixture even over the dish. Then grate strips of courgette and cover the meat to make the middle layer. Add slices of protein cheese ontop of the courgette then cover with the rest of the meat mixture. Lastly over the meat with the rest of the butternushsquash sheets/squares and sprinkle of chunks of cheese to top
5. Bake in the oven for 30 minutes or until the butternut squash is soft. I love this dish! It is great batch dish to grab out the fridge, reheat and enjoy!