Butternut squash, spinach and ricotta lasagne

Layers of sweet roasted squash, lemony ricotta and spinach, and a creamy white sauce, baked until bubbling. A cosy weekend bake for autumn.

Ingredients

• 1 Butternut squash, about 1kg, peeled, in 2cm cubes
• 30 ml Olive oil
• 0.2 Garlic, 3 cloves, crushed
• 2 g Dried sage
• 250 g Spinach
• 500 g Ricotta
• 0.5 Lemons, zested
• 1 g Nutmeg
• 60 g Vegetarian hard cheese, grated
• 250 g Lasagne sheets
• 50 g Butter
• 50 g Plain flour
• 700 ml Milk
• 125 g Mozzarella, torn
• 4 g Salt
• 1 g Black pepper

Method

1. Heat the oven to 200°C (180°C fan). Toss the squash with the oil, garlic, sage and a pinch of salt and roast until soft and caramelised.
2. Pour boiling water over the spinach in a colander, cool under the cold tap and squeeze out all the water. Chop it and mix with the ricotta, lemon zest, half the hard cheese, a grating of nutmeg, salt and pepper.
3. Melt the butter, stir in the flour for a minute, then whisk in the milk gradually. Simmer, whisking, until smooth and thick. Season with salt, pepper and nutmeg.
4. Lightly crush half the squash. In a large baking dish, layer a little white sauce, lasagne sheets, squash, ricotta mix and white sauce. Repeat twice, finishing with sheets and the rest of the white sauce. Top with mozzarella and the rest of the hard cheese.
5. Turn the oven down to 190°C (170°C fan) and bake until golden and bubbling and the pasta is soft when you push a knife in.
6. Leave to settle for 10 minutes before cutting so it holds its layers.