Serves 6
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To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the squash on a large baking tray. Drizzle with the olive oil and season with salt and black pepper. Bake for 50-60 minutes or until very soft. Remove and allow to cool.
  3. Scoop the roasted flesh from the squash into a large bowl and mash with a fork. Add the chopped sage and tomato passata and stir until well combined and smooth.
  4. Grease a baking dish with olive oil and start layering the lasagna, beginning with a layer of pasta. Add a layer of the squash purée, then sprinkle over some crumbled bacon. Add another pasta layer, then a layer of Ricotta. Continue in this order to the top, ending with a layer of Ricotta. Sprinkle the Parmesan over the top, along with any remaining bacon.
  5. Cover with tin foil and bake for 45 minutes.
  6. Remove the foil and cook for another 5-10 minutes or until golden on top and bubbling around the edges. Allow to sit for five minutes before slicing. Serve with a simple green salad.

Nutrition Facts

Per serving: 423 kcals, 24.1g fat (8.9g saturated), 27.8g carbs, 1.2g sugar, 24.8g protein, 1.2g fibre, 0.822g sodium