Cheesy roasted squash lasagne with spinach and walnut pesto

INGREDIENTS

fairly large butternut squash (if you're buying the flesh pre-cut, you'll need about 500g)

2 tbsp

oil

Salt

Black pepper

35 g

walnuts

1 clove

garlic

40 g

spinach

2 tbsp

olive oil

20 g

butter

2 tbsp

plain flour

250 milliliters

milk

ground nutmeg

120 g

cheddar cheese, grated

150 g

no-boil lasagne sheets