Squash, ricotta and sage lasagne

Heat the oven to 220c/fan 200c/gas 7. Toss 1 peeled and chopped butternut squash with a little olive oil in a roasting tin. Cook for 30 minutes until soft and golden.

Mix 200g crème fraîche with 25g grated parmesan. In a separate bowl, beat 250g ricotta with a small bunch of chopped sage and another 25g parmesan and fold through the squash with some seasoning.

Spread a little of the crème fraîche mix over a gratin dish. Lay 6 fresh lasagne sheets over and then some of the squash
mixture. Layer until all the ricotta mix is used. Finally, spread the remaining crème fraîche over the top layer of lasagne, then scatter with whole sage leaves. Bake for 25 minutes until bubbling and golden.