Roasted Butternut Squash and Garlic Lasagna

Ingredients

• 1 Butternut Squash, peeled, deseeded and cut into 1cm cubes
• 2 Garlic Cloves, peeled and finely chopped
• 2 tablespoons Olive Oil
• 1 teaspoon of Salt
• 1 teaspoon of Black Pepper
• 400g Lasagna Sheets
• 500ml of Single Cream
• 200g Mozzarella Cheese, grated
• 200g Cheddar Cheese, grated
• Handful of Basil Leaves, chopped

Directions

1. Preheat your oven to 180°C (fan 160°C, gas mark 4).
2. Spread the butternut squash and garlic onto a baking tray and drizzle with the olive oil.
3. Sprinkle with the salt and pepper and roast in the oven for 20 minutes, stirring occasionally.
4. Meanwhile, bring a large pan of salted water to the boil and cook the lasagna sheets for 10 minutes.
5. Once cooked, drain the lasagna sheets and set aside.
6. In a large casserole dish, layer the roasted butternut squash and garlic, lasagna sheets, single cream, mozzarella cheese and cheddar cheese, finishing with a layer of cheddar cheese.
7. Bake in the oven for 25 minutes until the cheese is golden and bubbling.
8. To serve, sprinkle with the chopped basil leaves.

Interesting Facts

• Lasagna originated in the city of Naples in the mid-19th century.
• Butternut squash is a type of winter squash and is a good source of dietary fibre, potassium and vitamin A.
• Garlic has been used for centuries for its medicinal and culinary properties.