Topping

25 g Parmesan cheese

sage leaves

Preheat the oven to 200 °C. Grease a 30 x 20 cm rectangular baking dish.

Filling

Place the butternut cubes onto a baking tray, season and drizzle with olive oil. Tear a few sage leaves and sprinkle over. Roast for 30 minutes until tender and slightly charred.

Meanwhile, in a small saucepan, heat 2 Tbsp (30 ml) olive oil, add the onions and sugar and sauté gently until soft and golden. Combine the cooked butternut, onions, ricotta and Parmesan.

Blue Cheese sauce

Melt the butter in a medium saucepan, remove from the heat and whisk in the flour. Return to the stove, then whisk in the milk. Continue whisking until thickened. Whisk in the cream and heat through. Remove from the heat and stir in the crumbled blue cheese. Season with salt and pepper to taste.

Reduce the oven temperature to 180 °C.

To assemble

Cover the bottom of the baking dish with a layer of the butternut mixture, top with lasagne sheets and pour over some of the sauce. Continue with the layers, ending off with the sauce. Sprinkle with Parmesan cheese.

Bake for 30–40 minutes or until the pasta is cooked through and the top is golden. Garnish with sage leaves and serve with a rocket and pecorino salad or Caesar salad.

Tip

You could sauté 250 g diced bacon until crispy and add it to the filling if you feel you are missing out on meat. It will be delish!