Squash & Sage Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel the butternut squash[es] and cut in half

Tip: Use a sharp knife drizzled with a little vegetable oil for easier chopping

Scoop out the seeds and discard

Slice finely into half-moons

Add the sliced butternut squash to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 10-15 min or until softened

Meanwhile, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Once softened, add the chopped garlic and baby leaf spinach and cook for 1-2 min further 

Dissolve the Knorr vegetable stock cube[s] in 250ml [450ml] boiled water

Heat a pot over a medium heat with 30g [60g] butter and once melted, add 30g [60g] flour and cook for 1-2 min or until a roux (sandy paste) has formed

Stir the stock gradually into the roux and cook for 1-2 min

Add the crème fraîche and stir well until combined – this is your white sauce

Spoon 1/4 of the white sauce over the bottom of an oven-proof dish, then top with 1/3 of the spinach & onion mix and 1/3 of the roasted butternut squash and 2 lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets 

 Tip: You may need to layer differently depending on the size of your dish

Top the lasagne sheets with the remaining white sauce

Pick the sage leaves from their stalks and layer them on top

Sprinkle over the grated Italian hard cheese and a good grind of black pepper and put the dish in the oven for 30-35 min or until cooked through and golden – this is your squash & sage lasagne

Use this time to clear up, set the table, have an aperitivo or simply chill!

Once the squash & sage lasagne is done, remove from the oven and leave to cool slightly

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a bowl 

Wash and drain the rocket, then add it to the dressing and give everything a good mix up – this is your rocket salad