Salmon and Butternut Squash Lasagne

Ingredients:
For the white sauce:
1 oz olive oil spread
1 oz plain flour
3/4 pt semi skimmed milk
1/4 of a nutmeg - freshly grated
salt and pepper 

For the filling:
1/4 of a very large butternut squash - prepared, cooked and mashed
2 salmon fillets - cooked, skinned and flaked
2 tbsp sliced black olives
2 handfuls of spinach leaves 
6 sheets of lasagne - soak in boiling water for a couple of minutes to soften

Method:
To make the sauce:
Melt the olive oil spread in a pan
Stir in the flour and cook for 2-3 minutes
Very slowly add in the milk, a little at a time, and stir into the paste
When all the milk is added bring the sauce up to the boil, stirring all the time
Simmer for 3-4 minutes whilst continuing to stir
Add in salt, pepper and grated nutmeg

Once the sauce is made, place a spoonful in the bottom of a lasagne dish to coat the base
Place 2 sheets of pasta in the bottom
Spread half of the mashed butternut squash over the pasta sheets
Spinkle over half the olives
Add on half of the salmon
Cover with half of the spinach leaves
Cover with 3-4 spoons of the white sauce
Add on 2 more lasagne sheets and repeat the layering with the remaining ingredients
Add on the last 2 pasta sheets and cover with all the remaining white sauce
Cook at 180 degrees for 25 minutes

Serves 2
Served with chilli bread