There is something very delicious about the combination of sweet earthy root vegetables with the creamy sauce and soft pasta - perfect comfort food as we move into autumn.
Heat the oven to 200C. Peel a squash and cut into 3cm cubes, add this along with 2 unpeeled garlic cloves into a large roasting tin. You could also use pumpkin for this. Drizzle with olive oil and season with salt and pepper. Roast for around 40 minutes until soft and caramelised.
While it is cooking, make the white sauce by melting 50g of butter in a frying pan and stir in approx. 30g of flour to make a pasta, gradually adding the milk (400ml) and stirring continually to avoid lumps and until it becomes thick and creamy. Add some rosemary to the sauce for favour. Simmer and add cheese such as 100g mascarpone and 50g parmesan. Season with nutmeg. Wilt some spinach, squeeze to remove the water, season, roughly chop and set aside.
Spread half of the roasted squash out over the base of the lasagne tin, then add an even layer of spinach on top and pour over a quarter of the sauce followed by a layer of lasagne sheets. Add another layer of spinach on top of the pasta, followed by another layer of sauce, then pasta, then squash, then sauce. Top with parmesan. Put the lasagne in a preheated oven for 30-40 minutes until golden brown and bubbling.