| 1. |
Steam butternut for 10 minutes or until tender. Shake container or rake with fork to fluff. Meanwhile soak lasagna sheets in warm water for 10 minutes. |
| 2. |
Make cheese sauce as follows: melt the cheese spread over low heat, add flour and cook gently for 1 minute. Add milk and stir until sauce thickens. Add feta cheese and stir until thick. Season to taste with salt, pepper and grated nutmeg. |
| 3. |
Cut baby marrows into 1/4" slices on the diagonal. |
| 4. |
Layer as follows in a square pyrex dish: 2-3 tablespoons of cheese sauce spread over base of dish, 2 sheets of lasagna, 1/3 of cheese sauce, butternut, 1/2 pasta sauce, lasagna, 1/3 cheese sauce, baby marrows and cherry tomatoes, pasta sauce, lasagna, and last 1/3 of cheese sauce. |
| 5. |
Mix grated cheese and breadcrumbs and sprinkle over cheese sauce. |
| 6. |
Bake in a moderate oven, 350° F (175° C) for 35 minutes until golden and bubbly. |
| 7. |
Serve with tossed green salad. |
