In a baking tray, drizzle 2 tbsp olive oil over the Cook with M&S butternut squash slices. Season with salt and pepper.
Roast in a pre-heated oven at 200°C/180°C fan/gas mark 6 for 20 minutes, or until soft. Allow to cool.
Microwave the spinach as per packet instructions. Squeeze out the water, and roughly chop the cooked spinach.
Mix together the spinach, ricotta and butternut squash, seasoning to taste.
Cook the lasagne sheets in salted boiling water for 5 minutes. Remove and lay each sheet out onto a clean cloth.
Allow 1 large tbsp of squash, spinach and ricotta filling per sheet, and spoon into the centre of the sheet widthways. Fold one edge over the filling so there is a slight overlap where the pasta joins together.
Spoon half the tomato pasta sauce onto the base of a baking tray. Lay out the rolled pasta.
Spoon the remaining tomato sauce on top and pour the béchamel over the top. Optionally, here you can grate over parmesan.
Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.