Butternut squash and hazelnut lasagne

Method

1. For the béchamel sauce:
2. Melt the margarine, add the flour, stir well and cook on a low heat for 1 minute without browning, while stirring. Add the well chilled hemp milk a little at a time, while whisking. Bring to the boil stirring constantly, until you get a creamy sauce. Add the ground hazelnuts. Season. Set aside.
3. Peel the butternut squash and cut into 1cm cubes. Cook for a few minutes in salted water.
4. Place the whole hazelnuts in a pan and toast until well browned. Let them cool and chop roughly.
5. Preheat the oven to 180°C (Gas Mark 6).
6. Place the first layer of lasagne in a greased dish, followed by the butternut squash cubes and half the hemp béchamel. Add a second layer of lasagne and cover with the remaining béchamel, sprinkle with the pieces of toasted hazelnut.
7. Place in the oven and cook for 20 minutes.
8. Serve with a salad.