Butternut Squash Lasagne

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• Step 1

  Preheat the oven to 200°C/gas 6. Drizzle a little oil on
  to a large baking tray, add the onion, butternut squash,
  chopped sage and garlic, then roast in the oven for
  15-20 minutes until soft.

• Step 2

  To make the béchamel sauce, melt the butter in a medium
  saucepan, then add the flour. Stir together until you have
  a paste and cook for 1–2 minutes. Slowly add the milk,
  constantly stirring until the sauce thickens, and add
  75g Parmesan.

• Step 3

  In a separate pan heat a little oil, add the spinach and
  nutmeg and season. Cook for a couple of minutes until
  the spinach has wilted, squeezing out any excess water.
  If using dried lasagne sheets, blanch them in a pan of salted
  boiling water for 2 minutes until soft. Put a layer of pasta
  into a large earthenware baking dish, top with a layer of
  the butternut-squash mixture, a layer of béchamel sauce,
  some spinach and a sprinkling of Parmesan. Repeat the
  layers, ending with a final layer of pasta. Smooth over the
  remaining béchamel sauce. Rip the mozzarella into pieces
  and scatter these over the top with any remaining grated
  Parmesan. Place in the preheated oven for 25–30 minutes
  until the mozzarella bubbles and browns. Garnish with
  the whole sage leaves, flash-fried in a little hot butter.
  Aromatic and fullish whites like Chenin Blanc or a white Rhône.

  tip: This can be kept in the fridge for two days if covered in clingfilm or frozen for up to 3 months. Defrost fully before cooking

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