Open Lasagne with Roasted Squash, Crispy Sage and Parmesan

Directions

1. 1

   Season the squash chunks with paprika sea salt and black pepper, drizzle with olive oil and roast in a hottish oven (200ish) for 25/30 mins until soft.

2. 2

   Blitz half of the roasted squash into a thickish puree, adding in a knob of butter.

3. 3

   Cook the lasagne sheets according to the instructions on the pack, then drain well.

4. 4

   Quick fry the sage leaves for a few mins until crispy and set aside.

5. 5

   Spread a little of the puree on each individual plate as a base, then fold each lasagne sheet into a sort of S shape, with a little more puree in the folds and finish with the roasted squash chunks and sage leaves on top.

6. 6

   Sprinkle the cheese and nuts all over and serve up!