• 1 Butternut squash
  • 2 small onions or 1 large
  • 500g pack spinach
  • 4 cloves garlic
  • 1 700ml jar passata
  • Dried lasagne sheets
  • 50g feta cheese
  • 20g parmesan
  • Nutmeg
  • Sage leaves


Preheat oven to 180 degrees C.  Chop squash into chunks and roast until cooked.  Remove from oven, when cool enough, scoop flesh out off skin (I find this easier than peeling it first).  Mash with a fork and season with salt, pepper and nutmeg and leave in a bowl.

Peel and chop onion, fry off in frylight for around 10 minutes with salt and pepper, until softened.

Stir in spinach and cook until wilted, cover with lid and cook for around 10 minutes, until all liquid has evaporated.

Peel and slice garlic, and put in pan with passata, adding a bit of water to loosen, season and leave on side.

Cook the lasagne sheets until soft

Put tomato sauce in ovenproof dish, making sure it doesn’t go too far up the sides as you will see in next step.

I found the trick to the next part was to cut the lasagne sheets in half lengthways, then put in a layer of squash, the spinach mix and a crumbling of feta on them and then roll these up.  Place these end facing upwards in the tomato dish

Continue until you have run out of mixture and the dish is full – hopefully this will happen at the same time.

Grate over light dusting of parmesan and throw on sage leaves, Bake for 30 minutes in the oven and service with a lovely salad.