Squash, Ricotta and Sage Pasta Bake

1. 1

   Heat the oven to 425F Toss the squash together with the olive oil in a roasting tin.

2. 2

   Roast the squash for 30 mins until soft and golden.

3. 3

   While the squash is roasting, mix the creme fraiche with half the parmesan and set aside.

4. 4

   When the squash is ready, leave to cool slightly, then peel the skin away from the flesh.

5. 5

   In a separate bowl, beat the ricotta with the chopped sage and the remaining parmesan and fold through the squash with some seasoning, trying not to break it up too much.

6. 6

   Assemble the bake by spreading a little of the creme fraiche mix over a gratin dish.

7. 7

   Then lay some of the lasagna sheets over and splodge some of the ricotta and squash mix over the pasta with more creme fraiche.

8. 8

   Use all the ricotta mix to fill the bake, but make sure you keep some creme fraiche for the top.

9. 9

   Finally spread the creme fraiche over the top layer of lasagna and scatter with the whole sage leaves.

10. 10

    The bake can now be frozen; defrost thoroughly before cooking.

11. 11

    Bake for 25 mins until bubbling and golden.

12. 12

    Serve cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.