Squash sage lasagne

This is real comfort food. Perfect for a rainy autumn day. It’s warming and satisfying but freezes well so you can pull it out of the freezer to make a no fuss family supper. Serves four but, with the addition of a salad and some garlic bread, would serve six.

Ingredients 600g squash or pumpkinwashed, seeded and diced 1 onionpeeled and diced 1handful kalethicker stems removed 3-4 sage leaves 1tbsp olive oil 1tub ricotta cheese 1 eggbeaten 1cup mozarella cheesegrated 1cup parmesan or strong cheddargrated 1pinch ground nutmeg lasagne sheetshomemade or shop bought salt & freshly ground black pepper 1extra cup grated mozarella and sage leavesto top the lasagne Instructions Fry the chopped onion in a little of the olive oil and then set aside. Steam the squash. I leave the skin on - it just takes a little bit more cooking to be tender. If I don't have enough squash I add a few chopped carrots as a substitute. Once tender, drain, mash and add the rest of the olive oil, fried onion, nutmeg, salt and pepper to taste, and chopped sage. Set aside. Steam the kale until tender then drain and chop up very small. In a bowl, mix together the cheeses, the egg and the cooled chopped kale. Grease a lasagne dish and add a layer of lasagne sheets, then spread with cheese mixture, followed by the squash. Repeat those layers, finishing with a layer of cheese and top with the extra cup of mozzarella and sage leaves. Bake in the oven at 200C/390F/Gas 6 for about 40 minutes or until the lasagne is bubbling. Recipe Notes It doesn't really matter if you don't have parmesan or cheddar. I tend to use the ends of cheeses that have been “lost” in the fridge!

INFORMATION CourseLunch, Main Dish Servings servings Units MetricUS Imperial Print Recipe Print Recipe Servings 4servings