Spinach, Ricotta & Butternut Squash Lasagne
Halve and de-seed your butternut squash. Whack them in oven for 50 minutes or until soft.
Spinach filling time. Finely chop your garlic. Throw them in a pan with some olive oil. Cook for 30 seconds, and then drop in your spinach.
Once wilted (1 minute), add your chopped sage leaves. Then, add half of your ricotta and 30g of your Parmesan. Season with salt and pepper, remove from the heat and set aside.
In a large bowl, place your butternut puree, your butternut cubes, the other half of your ricotta, a large tsp of Dijon mustard, some salt and some pepper. Mix it all together.
Cover with discs of mozzarella, and grate the rest of your Parmesan over the top.
Add a drizzle of olive oil, a good grinding of black pepper, and put into the oven for 45 minutes, or until golden brown on top.
Remember to check the lasagna 20 minutes into cooking. If the top is browning too quickly, just put on some tin foil, and then remove it 5 minutes from the end. Enjoy!