Squash, Ricotta & Sage Pasta Bake

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 squash, weighing about 1kg, chopped into chunks
• 2 tbsp olive oil
• 200ml tub crème fraîche
• 50g parmesan, finely grated
• 250g tub ricotta
• small bunch of sage leaves, half chopped, half left whole
• 12 sheets fresh lasagne

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C [400°F]. Toss the squash chunks with 1 tablespoon of the olive oil on a baking tray and roast for 25 to 30 minutes, until tender and lightly browned.

2. Meanwhile, mix the ricotta, crème fraîche, half the parmesan and the chopped sage leaves in a bowl until smooth.

3. Bring a large pan of water to the boil. Cook the lasagne sheets for 1 to 2 minutes until just softened, then drain them carefully and lay them flat.

4. Roughly mash about a third of the roasted squash and stir it into the ricotta mixture. Leave the remaining squash in chunks.

5. Spread a thin layer of the ricotta mixture over the base of a 20 by 30cm [8 by 12in] baking dish. Layer on lasagne sheets, then squash chunks and more sauce, and repeat until all the ingredients are used, finishing with a layer of sheets.

6. Spread the top with the remaining sauce and scatter over the remaining parmesan. Press the whole sage leaves on top and drizzle with the rest of the olive oil.

7. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Rest for 5 minutes before serving.