Tomato and Butternut Squash Rotolo Recipe - Great British Chefs

Ingredients

• 8 sheets of lasagne pasta, dried
• vegetable oil, for frying
• 2 butternut squash, peeled and finely diced
• 3 tsp ground cumin
• 200g of cream cheese
• 50g of blanched hazelnuts, roughly chopped and toasted
• 10 parsley leaves, roughly chopped
• 800g of passata
• 1 shallot, finely diced
• 2 garlic cloves, finely chopped
• 10 sage leaves
• 1 lemon, zested
• 100g of Berkswell cheese
• sea salt