Preheat oven to 220 degrees.
Place pumpkin pieces in a baking dish and the tomatoes in a small baking dish. Sprinkle with olive oil and season with salt and pepper. Place in oven for 45 minutes or until pumpkin is soft.
Then chuck in the food processor with the sage and a pinch of salt of pepper. Blend until smooth.
Set aside in a bowl to cool and give the food processor a rinse.
Preheat the oven to 180C (fan assisted).
Make the spinach and ricotta layer.
Heat a dash of olive oil in a wok and fry the garlic on a low heat.
Add the spinach and stir-fry until the spinach has shrunk. At the ricotta, nutmeg and a pinch of salt and pepper. Set aside.
Make the tomato layer.
Warm the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes until softening.
Add the chopped tomatoes and season with salt and pepper.
Bring to the boil, then turn down to a simmer and cook for 10 minutes until reduced by half.
Assemble the lasagne layers:
To assemble, start with a layer of tomato sauce into the bottom of your greased lasagne dish, then cover with a single layer of lasagne.
Next, add butternut squash mix followed by a layer of lasagne sheets.
Now add half the butternut squash mix followed by another layer of lasagne sheets.
Repeat the pattern again: tomato sauce, spinach ricotta, butternut squash, lasagne. End with spinach ricotta and prinkle the remaining Parmesan over the top of the lasagne and season with black pepper.
Bake!
Bake for 30-45 minute or starting to brown on top.
Allow to cool a little before serving - it'll hold its shape better when cut.
Add Recipe
