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1
First, make the squash puree: preheat oven to 200 degrees C/gas mark 6.
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2
Line a baking tray with baking parchment.
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3
Cut neck off butternut squash and cut neck and bottom in half lengthways.
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4
Rub squash with olive oil and place cut-side down on parchment-lined tray.
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5
Roast for 50 minutes or until you can pierce the flesh easily with a knife.
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6
Remove from oven and set aside to cool while you cook the onions.
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7
Once squash is cool enough to handle, scoop out seeds with a spoon and peel off skin.
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8
Compost seeds and skin.
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9
Add squash to food processor with 1 1/2 teaspoons sea salt and a pinch of black pepper.
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10
Blend until completely smooth; place in a bowl and set aside.
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11
Rinse out food processor.
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12
Caramelise the onions.
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13
Warm oil in a large frying pan over medium heat; add onions.
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14
Saute for 10 minutes or until beginning to brown.
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15
Add salt, lower heat slightly and continue cooking for 15 to 20 minutes or until onions are soft and caramelized.
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16
Remove from heat and set half the onions aside for layering in the lasagne.
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17
Place remaining onions in a food processor.
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18
Next, make the tofu ricotta.
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19
Warm olive oil in a small pan over medium heat.
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20
Add garlic, reduce heat a little and simmer until soft and golden, about 10 minutes.
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21
Remove from heat and set aside.
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22
Crumble tofu into food processor with onions and add brown rice vinegar, ume plum vinegar, sea salt, a pinch of black pepper and garlic-oil mixture.
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23
Blend until smooth, scraping down sides as necessary.
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24
Add chopped sage and process until incorporated.
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25
Place in a bowl and set aside 120 ml (4 fl oz/heaped 1/2 cup) of ricotta mixture for garnishing top of lasagne.
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26
Assemble your lasagne.
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27
Preheat oven to 190 degrees C/gas mark 5.
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28
Brush lasagne dish with olive oil.
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29
Spread 180 g (6 1/2 oz/ 3/4 cup) squash puree over bottom of dish and top with a single layer of lasagne sheets.
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30
Spread 360 g (12 1/2 oz/1 1/2 cups) squash puree over lasagne, then top with half of tofu ricotta.
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31
Repeat with another layer of lasagne and another 360 g (12 1/2 oz/1 1/2 cups) squash puree.
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32
Spread caramelized onions over squash and top with a final layer of lasagne.
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33
Cover with remaining tofu ricotta and top with remaining squash puree.
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34
Spoon 8 dots of reserved tofu ricotta evenly over top, press a sage leaf into each one and sprinkle with freshly ground black pepper.
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35
Cover with baking parchment and then with foil; bake for 50 minutes or until pasta is tender and lasagne is heated through.
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36
To test, insert a knife into centre; you shouldnt feel any resistance.
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37
If pasta is still firm, continue cooking covered for another 5 to 10 minutes.
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38
Remove cover and bake 10 minutes more or until top layer of squash looks set.
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39
Remove from oven and allow to sit at least 10 minutes before cutting.
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40
Serve warm.
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41
Store any leftover lasagne in an airtight container in the fridge for up to three days.
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42
Reheat covered in the oven until heated through.
