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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.

  1. Fry the chopped onion in a little of the olive oil and then set aside.
  2. 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.
  3. Steam the kale until tender then drain and chop up very small.
  4. In a bowl, mix together the cheeses, the egg and the cooled chopped kale.
  5. 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.
  6. 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!

Servings servings

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