INGREDIENTS
450 g
Butternut Squash peeled, deseeded and cut into 1cm cubes
4
spray(s) Calorie controlled cooking spray
150 g
Cherry Tomatoes halved
225 g
Spinach washed
3
sheet(s) Lasagne sheet, dry 20 x 15cm, cut in half
2
tablespoons, level Pesto Sauce
75 g
Feta Cheese light
1 pinch
Salt
1/2 tsp
Black pepper
1 tbsp
Basil, fresh to garnish