Roasted Butternut Squash and Spinach Lasagne

Preheat your oven to 180°C (160°C fan/gas 4) and lightly oil a 2-litre ovenproof dish. Prepare the butternut squash by cutting off the neck (the top two-thirds). Halve the round base, scoop out the seeds, and slice the flesh. Stand the flat end of the neck on a chopping board and carefully slice vertically into long strips, about 3-5mm thick, to serve as your lasagne sheets.

Arrange the squash slices on one or two large baking trays. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Meanwhile, place the sliced red onions in a smaller roasting tin, drizzle with 1/2 tbsp olive oil, season, and roast alongside the squash for another 10-12 minutes until everything is softened and caramelized.

Wilt the spinach by placing it in a microwave-safe bowl and heating on high for 2 minutes (stirring halfway), or by pouring boiling water over it in a colander. Once wilted, press down firmly to remove as much water as possible. Roughly chop the spinach and combine it in a large bowl with the chopped sundried tomatoes and roasted onions. Season to taste.

In a separate mixing bowl, combine the ricotta, quark, 75g of the grated parmesan, and the beaten eggs. Whisk until the mixture is smooth and well combined.