Cooking: 25-30 mins
15ml/1 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
675g/11/2lb butternut squash, washed and deseeded
5ml/1 tsp dried sage
150ml/1/4pt dry white wine
200ml/7floz vegetable stock
2 (85g) bag watercress, roughly chopped
25g/1oz toasted pinenuts
100g/4oz gorgonzola cheese, crumbled
1 (300g) pack fresh lasagne sheets
1 (680g) jar passata with basil
50g/2oz freshly grated parmesan cheese
15ml/1tbsp pine nuts
1. Heat the olive oil in a large frying pan, add the onion and sauté over a medium heat for 6 mins or until pale golden. Meanwhile, cut the unpeeled butternut squash into 3-4cm cubes. Add the garlic and squash to the pan and cook for 1 min.
2. Add sage, wine and stock. Season well with salt and pepper. Cover the pan and simmer for 20mins or until the squash is tender. Drain off any excess liquid and reserve. Use a fork to lightly mash the squash; stir in the watercress, gorgonzola and half the parmesan cheese the pine nuts. Set aside.
3. Preheat the oven to 200c/fan 180C/gas Mark 6. Lay the lasagne sheets out on the work surface and divide the squash mixture evenly placing it in a line at the end of each sheet of lasagne. Now roll up each sheet of lasagne to make a neat cannelloni roll then place seam side down in a a greased ovenproof dish.
4. When all the rolls are in the dish, pour over the passata, scatter over the remaining cheese and pinenuts. Bake for 25-30mins or until golden and the pasta is tender. Serve hot with a watercress salad.
Saturated fat 5.2g