1 very large butternut squash
2 packets fresh spinach
1.5 pints cheese sauce
1 packet fresh lasagna (contained 6 sheets, I believe)

Peel the squash, chop into smallish pieces and microwave-steam for 8 minutes. I did this in two batches as I couldn’t fit all the squash into my steamer.

Mash the steamed squash with 100 ml milk, a pinch of cinnamon, some nutmeg and a little pepper.

Cook the spinach.

Make 1.5 pints sauce (3oz flour, 3oz butter, 1.5 pints milk, cheeeeeese).

Construct the lasagne, layering sauce, pasta, squash, spinach in a baking dish. Repeat, cover the top layer of pasta with sauce, sprinkle with grated cheese and bake for around 30 minutes in a 200C oven.

I had 3 sheets of pasta, some squash and a tiny bit of spinach left over, so made a repeat lasagne in a smaller oval dish with 1/2 pint of sauce.

1 pkt puff pastry
1/2 bag frozen spinach
2 potatoes
1 pkt feta
About 1/8 pot of Philadelphia
Nutmeg
Salt and pepper
Olive oil

Microwave the slit potatoes for 3 1/2 mins, turn, and microwave for a further 3 1/2 minutes. Chop into small pieces.
Defrost the spinach in a pan. Add the Philadelphia and chopped feta.
Stir in the nutmeg and season to taste.
Grease the baking dish with olive oil.
Roll out 2/3 of the pastry and add the filling. Cover with the remaining 1/3 of the pastry, lightly stroke with olive oil and bake at 200C for about 30 minutes.