Squash, sage, bacon and Ricotta lasagne
1 butternut squash, halved and deseeded 2 tbsp olive oil, plus extra for greasing Salt and black pepper 2 tbsp fresh sage leaves, chopped 200ml tomato passata 180g pre-cooked lasagna sheets 170g bacon, cooked and crumbled 350g Ricotta 60g Parmesan, grated
To serve: Green salad
1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6.
2 Place the squash on a large baking tray. Drizzle with the olive oil and season with salt and black pepper. Bake for 50-60 minutes or until very soft. Remove and allow to cool.
3 Scoop the roasted flesh from the squash into a large bowl and mash with a fork. Add the chopped sage and tomato passata and stir until well combined and smooth.
4 Grease a baking dish with olive oil and start layering the lasagna, beginning with a layer of pasta. Add a layer of the squash purée, then sprinkle over some crumbled bacon. Add another pasta layer, then a layer of Ricotta. Continue in this order to the top, ending with a layer of Ricotta. Sprinkle the Parmesan over the top, along with any remaining bacon.
5 Cover the lasagne with tin foil and bake for 45 minutes.
6 Remove the foil and cook for another 5-10 minutes or until golden on top and bubbling around the edges. Allow to sit for five minutes before slicing. Serve with a simple green salad. Per serving: 423 kcals, 24.1g fat (8.9g saturated), 27.8g carbs, 1.2g sugar, 24.8g