• Tomato sauce:
  • 500 grams Passata
  • 1 Small Red onion, peeled, sliced and chopped
  • 1 Garlic clove, crushed/chopped finely
  • Filling:
  • 1 medium butternut squash, peeled, de seeded and cut into small cubes
  • Salt & pepper, to taste
  • Oil
  • 12 Sage leaves
  • 120 grams Ricotta
  • 35 grams Parmesan/pecorino/grana padano
  • 40 grams Spinach, wilted
  • 6 Lasagna sheets, cut in half
  • Cream sauce:
  • 300 milliliters Creme fraiche
  • 30 grams Parmesan, grated
  • 30 grams Cheddar cheese, grated


  1. Toss butternut squash in oil and season with salt & pepper. Spread out onto a baking tray and scatter sage leaves on top and roast in a pre-heated oven at 200°C for 25-30 minutes until soft and browned on the edges. Leave to cool.
  2. Meanwhile, add garlic and onions into a saucepan and saute until onions have softened. Pour in passata and continue to cook until mixture thickens slightly. Pour into the bottom of serving dish.
  3. For the pasta filling, gently mash butternut squash leaving some larger pieces and stir in ricotta and parmesan.
  4. Place spinach into a frying pan, add water and heat until spinach has softened. Squeeze away excess water.
  5. Soften lasagna sheets 2 at a time in a pan of simmering water.
  6. Spoon pasta filling over one end of the pasta sheets and top with wilted spinach. Roll up and place over passata in the serving dish. Repeat until dish is full.
  7. For the cheese sauce, add creme fraiche, parmesan and cheddar into a small saucepan and heat until well combined and the cheese has melted and no lumps remain.
  8. Pour over pasta and top with extra grated cheese. Place in a pre-heated oven at 180°C and bake for 15 minutes.