2. Split and de-seed the butternut squash. Drizzle 1 tbsp olive oil over and place in a baking dish together with the garlic. Roast in the oven for 30 minutes.

3. Meanwhile, heat the butter in a frying pan, and add the sage. Cook until crisp. Set aside.

4. Once the butternut squash is cooked, scrape the flesh from the skin and discard skin. Using a potato masher, mash the garlic and butternut squash together with the buttery sage. Set aside.

5. Heat the remaining olive oil in the frying pan, and fry the onions until soft, then add the kale; let it wilt for 5 minutes.

6. In a small pan, melt the butter, stir in the plain flour, then cook for 2 minutes. Slowly whisk in the milk and add the bay leaf, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Remove from heat. Set aside.

7. In the prepared lasagne dish spread a little white sauce on the bottom. Add a layer of lasagne pasta, then spread a layer of butternut squash mixture over. Add more pasta, then add a layer of kale. Continue until you don’t have any mixtures left. Top it off with a final layer of pasta, pour over the sauce, and add the cheese.

8. Cover with foil taking care not to touch the surface of the lasagne with the foil. Bake for 30 minutes. Remove the foil and let the cheese brown for 2-3 minutes.

9. Serve

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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