Griddling thin, peeled slices of delicata squash
until marked and tender, then dressing them
with olive oil, chopped chilli and garlic.
Heat the oven to 220C/fan 200C/gas 7.
Toss the squash together with the olive oil in
a roasting tin. Roast the squash for 30 mins
until soft and golden. While the squash is
roasting, mix the crème fraîche with half the
Parmesan, then set aside.
When squash is ready, leave to cool slightly,
then peel the skin away from the flesh. In
a separate bowl, beat the ricotta with the
chopped sage and remaining Parmesan and
fold through the squash with some seasoning,
trying not to break it up too much.
Assemble the bake by spreading a little
of the crème fraîche mix over a gratin dish.
Then lay some of the lasagne sheets over
and splodge some of the ricotta and squash
mix over the pasta with more crème fraîche.
Use all the ricotta mix to fill the bake, but
make sure you keep some crème fraîche
for the top. Finally, spread the crème fraîche
over the top layer of lasagne, then scatter
with the whole sage leaves. The bake can
now be frozen; defrost thoroughly before
cooking. Bake for 25 mins until bubbling and
golden, then serve cut into squares.