Recipe: Squash, Sage and Baby Spinach Lasagne with Triple Tomato Lentils - EastLife

Ingredients

• 1 large (about 1.5-1.8 kg) butternut squash, peeled, deseeded and cubed
• extra-virgin olive oil
• salt
• 1 brown onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 500 ml (2 cups) passata
• 400 g (2 cups or 2 x 400 g cans, rinsed and drained) cooked brown lentils
• 250 g (1 cup) tomato paste
• 40 g (1 cup) sun-dried tomatoes, chopped
• Worcestershire sauce, tamari or soy sauce
• 1 quantity cultured cashew cream (see page 257) or 230 g (1 cup) ricotta cheese
• a handful of fresh sage leaves, stems removed and finely chopped, plus extra for garnish
• 1 whole nutmeg
• dried lasagne sheets
• 2 handfuls of baby spinach leaves