One-Pot Squash, Mascarpone & Greens Lasagne

Peel and finely dice your onion. Finely slice your sage leaves too, as well as your garlic.

Heat a large shallow casserole dish over a medium heat. Add 2 tbsp olive oil, then get the onion and sage into the pan. Cook for about 15-20 mins, until they have softened and just taken on a bit of colour.

Meanwhile, peel your squash and chop it into 2cm chunks, discarding the seeds.

Add the garlic and chilli flakes to the pan with the onion and sage and cook for another 2 mins. Add the diced squash and pour in the vegetable stock. Bring to a boil then reduce to a simmer. Pop a lid on the pan, and simmer it for 15-20 mins, or until the squash is tender.

Heat your oven to 200°C fan.

Mash about ⅓ of the squash with a potato masher (this will give the mixture a nice texture) and give everything a good mix. Season with salt to taste, then tear up your cavolo nero leaves and add them in. Tear your lasagne sheets in half, and nestle each into the dish, until you have a tangle of squash, greens and pasta.

Spoon your mascarpone in blobs over the surface, then grate over your parmesan. Tear up your mozzarella, and dot this around the surface too. Sprinkle over your breadcrumbs, then drizzle over a little olive oil. Bake your lasagne in the oven for 25 mins.

Spoon it into bowls, and serve it up.