Easy Baked Lasagna

Instructions

1. In a large pot over medium-high heat, sauté the onion, carrot, garlic and herbs in a good splash of olive oil for about 3 minutes. Add the beef, tomatoes, wine or water, chili flakes and the bay leaves. Bring to a boil then reduce heat and simmer, covered, for about 1 ½ hours.
2. Meanwhile, pre-heat the oven to 350 degrees. Rub the butternut squash slices with olive oil and sprinkle with sea salt. Place on a baking tray and roast in the oven for 30 minutes. Remove from oven and set aside.
3. Mix all the ingredients for the white sauce together in a small bowl. Add a little milk to thin, if necessary. Season to taste with salt and pepper. Refrigerate, covered, until ready to use.
4. If using dried lasagna sheets, cook for half the recommended time on the package. If using fresh lasagna, do NOT pre cook.
5. Remove the lid from the pot with the beef in it. Carefully (it will be very hot!) shred the beef using 2 forks.

To assemble the lasagna:

1. Preheat oven to 400 degrees. Spread a small layer of the tomato meat sauce over the bottom of a lasagna dish. Layer 4 sheets of lasagna sheets over top. Top with a layer of the tomato meat sauce, a little white sauce, a sprinkle of parmesan and a handful of squash. Repeat for 3 more layers. Finish with a layer of white sauce over top of the last layer of lasagna noodles. Sprinkle with mozzarella and a little extra parmesan. Bake in a preheated oven for 30-35 minutes, or until lasagna is bubbling and the cheese is golden. Remove from oven and set aside for 10 minutes before digging in.