Butternut Lasagna

• Crush garlic, chili and peanuts.  Put in a large mixing bowl.
• Add mince, oregano, sage, and basil chopped leaves.  Season with salt and pepper.
• Peel and chop butternut squash into small chunks (1 cm).
• Add chopped butternut, tomatoes, onion and 2 table spoons of olive oil to the bowl.  Mix well and leave to one side.
• Pre- heat the oven at 220 degrees.
• Make the white sauce by whisking flour and milk together in a pan.  Take to low heat.
• Add butter and stir regularly and quickly for 3 minutes (please do not allow it to boil to avoid splitting).
• Slowly add grated cheese (leave some cheese out for topping later) and stir for minute on high heat.
• As sauce thickens, take off the heat.  Leave to one side to cool down.
• Prepare the lasagne oven dish (25x 15 cm) by starting with 1 layer of lasagne sheets.
• Add half of vegetable mixture and spread evenly.
• Follow with another layer of lasagne sheets.
• Add remaining vegetable mixture then add final layer of lasagne sheets.
• Pour white sauce over the top and add remaining grated cheese.
• Cover with kitchen foil and put in the oven for 20 minutes at 220 degrees.
• Remove kitchen foil and put back in the oven for another 20 minutes.
• Check if pasta sheets are cooked (should be soft with pierced with a knife).
• Serve hot.