Step 1
Preheat oven to 180°C/ Gas Mark 4.
Step 2
Melt the Pure spread in a roasting tin. Mix in the paprika, salt and rosemary.
Step 3
Place squash, onion wedges and garlic into the baking tin, stir to coat the vegetables with the melted Pure spread and scatter over the herb mix.
Step 4
Roast for 20 minutes or until starting to brown. Remove from the oven.
Step 5
Blend stock cubes and tomato puree with 200ml of boiling water, add chopped tomatoes and pine nuts.
Step 6
Place tomato mixture with squash, garlic and onion in a bowl and mix together.
Step 7
Grease a 2L lasagne dish with Pure spread and fill with alternate layers of egg-free lasagne and vegetable mixture.
Step 9
Make the sauce by placing all the ingredients into a pan and whisk over heat until thickened.
Step 10
Pour the sauce over the lasagne and bake in the oven for 40 minutes.
