Roast Butternut, Spinach, Caramelised Onion and Ricotta Lasagne

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a large fry-pan on low to medium heat. Cook onions, stirring often, until caramelised, 8–10 minutes. If onions brown too quickly or burn add a splash of water and lower heat. Add sugar, balsamic vinegar, garlic and dried Italian herbs and simmer a further 2 minutes. Add passata and tomatoes, increase heat to medium and simmer for 8–10 minutes until sauce has thickened.
3. While sauce is cooking, toss butternut with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 12 minutes or until just tender.
4. Wrap spinach in a clean tea towel and squeeze out excess liquid, add to tomato sauce and stir to combine, season with salt and pepper.
5. In a medium bowl combine ricotta, cottage cheese, first measure of parmesan cheese, egg, nutmeg and salt. Season with pepper.
6. Reduce oven temperature to 190°C. Place about 1 cup of tomato sauce in a large lasagne dish (about 28x22cm) and top with a lasagne sheet (cut to size if needed to fit snugly). Scatter over about half the butternut and half the tomato sauce and top with a second lasagne sheet. Add remaining butternut and tomato sauce. Top with a third lasagne sheet and evenly spread over cheese mixture to cover. Top with second measure of parmesan cheese and bake for 35–40 minutes until golden and topping is set. Allow to stand 10 minutes before serving.
7. Cut lasagne into large portions and divide among plates.