Squash Lasagne

• olive oil
• 1 large butternut squash (3 lbs)
• 1 level tsp. ground coriander
• 4 cloves garlic
• 1 fresh red chile
• 2 T. balsamic vinegar
• 2 14oz cans plum tomatoes
• 7 oz baby spinach
• 2 oz Pamesan cheese
• 8 oz dried whole-wheat lasagne sheets
• 14 oz reduced-fat cottage cheese
• 6 T. 2% milk
• 1 T. raw sunflower seeds
• 1 sprig fresh rosemary

Preheat the oven to 350 degrees and rub two large roasting pans with a little oil. Halve and seed the squash, leaving the skin on, then slice into 1/2 inch half-moon shapes.  Lay in a single layer across the pans.  Sprinkle over the ground coriander and a pinch of sea salt and black pepper, then roast for 50 minutes, or until soft and lightly golden.

Meanwhile, peel the garlic, seed the chile, then finely slice both and place in a large pan on med-high heat with 1 T. oil.  Cook for 3 minutes, or until lightly golden, then add the balsamic and canned tomatoes, breaking them up as you go, and 1 can's worth of water.  Simmer on medium heat for 15-20 minutes, or until slightly thickened, then season to perfection.

To layer up, spread a third of the tomato sauce across the base of a 10x12 -inch baking dish.  Cover with a layer of raw spinach leaves, a layer of roasted squash, a fine grating of Parmesan, and a layer of lasagne sheets.  Repeat the layers twice more, finishing with the lasagne sheets. Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finely grate over the remaining Parmesan and scatter over the sunflower seeds. Rub the rosemary sprig with oil, then strip the leaves over the top.  Bake at the bottom of the overn for 45 minutes, or until golden and bubbling, then serve.

Serves 6; 438 calories.

VERDICT:  I had some problems with execution.  The top layer seemed like it needed more liquid than the cottage cheese provided--it got tough and crunchy.  On the whole, though, it was good, and fairly easy as far as lasagna goes.  Roasting the butternut squash with the skin on was a revelation--so much easier than peeling.  Keep, with construction modifications. (From Jamie Oliver's Everyday Super Food.)