Butternut squash lasagna with fresh tomatoes & spinach

This butternut squash lasagna, made with fresh tomatoes and spinach is bursting with Autumn colours. I used the last of the fresh Irish tomatoes I had to make my own tomato sauce (you can of course just use tinned tomatoes) with a bit of tomato paste to make it thicker. There is no béchamel/white sauce as it didn’t need it and it makes it slightly healthier too. I added some fresh spinach as I previously made it without and felt it was lacking just one more flavour. The lasagna itself is meat-free but you can of course add lentils or meat if you want. Making your own tomato sauce is really easy by the way, if you get the right tomatoes. The ones I used for example resulted in a light sauce, so I added tomato puree to thicken it. You can also store the remaining sauce in the fridge and use it the next day for another meal. I added garlic, onion and loads of herbs to my sauce but you can come up with your own herb combination of course.