Step-by-Step Instructions

1. Preheat oven and prepare equipment

   5 min

   Preheat your oven to 200°C / 180°C fan. Take out a saucepan, a mixing bowl and a baking dish around 15x20cm (or double this for a four person box).

   Equipment: oven, saucepan, mixing bowl, baking dish
   Temperature: 200°C

2. Mix lentils and squash filling

   3 min

   Drain the lentils and add them to your mixing bowl along with the squash & nduja filling . Give everything a good mix to combine.

   Equipment: mixing bowl

3. Simmer bechamel and wilt spinach

   4 min

   Place a saucepan over medium heat and add the creamy miso bechamel . Bring it to a gentle simmer, then add the baby spinach and cook for about a minute until wilted.

   Equipment: saucepan, stove

4. Assemble and bake the lasagne

   35 min

   Build your lasagne in three layers: Spread one-third of the lentils, squash & nduja mix in the base of your dish. Cover with lasag ne sheets (about 2½ sheets per layer). Top with one-third of the baby spinach & miso b echamel , then another third of the lentils, squash & nduja mix . Repeat with more lasagne sheets , another third of baby spinach & miso b echamel , and the remaining lentils, squash & nduja mix . Finish with a final layer of lasagne sheets and the rest of the baby spinach & miso b echamel . Drizzle with olive oil, season with salt and pepper, then bake for 25–30 minutes, until bubbling and golden. To check doneness, insert a knife into the centre, and if it’s hot through and the pasta is tender, it's ready.

   Equipment: baking dish, oven, knife
   Temperature: 200°C

5. Portion and serve the lasagne

   3 min

   Place the lasagne in the middle of the table and divide it between serving plates. We like stacking pieces on top of each other to make one bigger slice per person, but you could serve them as they are too. Enjoy!

   Equipment: serving plates