Update: It was WONDERFUL!!! Might be even nicer by adding a handful of toasted pine nuts to the ricotta mix for a bit of bite.
1 small butternut squash
fresh sage leaves, approx. 1 tbsp when chopped
200 g ricotta
freshly ground black pepper
extra virgin olive oil
2 tbsp of some liquid, e. g. vegetable stock, buttermilk, yoghurt or similar
chilli flakes, to taste
2 - 3 tomatoes
freshly grated parmesam
slow roasted tomato sauce as needed
1. First, make the tomato sauce and simmer it while you prepare the remainder of the dish.
2. Chop the sage leaves and set aside.
3. Cut the tomatoes into slices and cover the bottom of an oven proof dish. Season with a little pepper and salt. Then place three lasagne sheets on top.
4. Cut the top and bottom of the butternut squash, cut in half lengthways and remove the seeds using a spoon. Slice into 4-5 mm thick slices. Heat a little oil in a frying pan and fry the butternut squash for about 10 minutes over a medium heat turning them once or twice until some slices are browned. Remove from the pan, place onto kitchen paper and pat the oil off.
5. In the same pan, heat about a 1tsp of olive oil and fry the chopped sage for about 10 seconds, then return it to its dish to cool.
6. Spoon the ricotta into a food processor, season with black pepper, a touch of salt and chilli flakes. Add a bit more than half butternut squash, the sage and whatever liquid you're using and blitz. Check the seasoning.
7. Spread the ricotta mix onto the lasagne sheets, then place the remaining butternut squash slices on top before adding the next layer of lasagne sheets.
8. Finish off with plenty of tomato sauce. Then bake in the oven (covered with tin foil or uncovered depending on your oven) at 200 °C/gas mark 6 for 30 minutes.
9. Cover generously with freshly grated parmesan and bake at 220 °C/gas mark 7 for another 10-15 minutes or until golden.