Three-cheese squash & sage lasagne

1. Preheat the oven to 200˚C, gas mark 6. Put the squash in a deep 20cm x 30cm roasting tin and sprinkle over the chilli flakes; season. Tear over most of the sage leaves and add the garlic and tomatoes. Drizzle with 2 tbsp oil, toss together, then spread out in an even layer. Roast for 30-35 minutes, until the squash is cooked through and a little golden. Remove the tin from the oven; lower the temperature to 180˚C, gas mark 4. 

2. Make the cheese sauce. Remove the garlic cloves from the tin, squeeze the flesh out of the skins into a mixing bowl and mash with a fork. Mix in the mascarpone, lemon zest and parmigiano reggiano, then stir in the milk a little at a time until the mixture is the consistency of single cream; season. 

3. Transfer ½ the squash mixture to a second mixing bowl. Spread the remaining mixture out evenly in the roasting tin. Layer over ½ the lasagne sheets, then spoon over ½ the cheese sauce. Repeat the layers, then finish by tearing over the mozzarella and remaining sage leaves. Drizzle with the remaining ½ tbsp olive oil, season and put in the oven for 40-45 minutes, until golden and bubbling all over. Leave to rest for 5 minutes, then serve with a rocket salad on the side, if liked.