Three cheese, squash & spinach cannelloni bake

1. Preheat the oven to 200°C, gas mark 6. Lightly grease a 5cm deep, 20x32cm rectangular baking dish with olive oil. Tip in the squash, drizzle over the olive oil and sprinkle over some seasoning and the sage. Roast for 30 minutes, turning halfway, until tender.

2. Meanwhile, put the defrosted spinach in a sieve set over a bowl. Press the spinach with the back of a spoon to drain off any excess liquid. In a large bowl, mix the drained spinach with the ricotta, nutmeg, basil, ½ the Parmigiano Reggiano and some seasoning.

3. After the squash has finished roasting, lower the oven temperature to 180°C, gas mark 4. Tip the squash into a food processor or liquidiser (keep the tin), add the bouillon and 300ml boiling water and pulse a few times, to roughly blend. Stir in the chopped tomatoes.

4. Add a little more olive oil to the baking dish if necessary, so that it is well greased and ready for the dish to be assembled. Tip half the squash/tomato mixture into the baking dish. Cut each lasagne sheet in half, so you have two equal squares. Place roughly 2 tbsp of the spinach and ricotta mixture along 1 edge of a square of pasta. Roll up to enclose filling, then nestle into the sauce in the baking dish, seam-side down. Repeat with the remaining ricotta mixture and pieces of pasta. Spoon over the rest of the squash and tomato mixture. Cover with foil and bake for 50 minutes.

5. Increase the oven temperature to 220°C, gas mark 7. Remove the foil from the dish and sprinkle over the mozzarella and remaining Parmigiano Reggiano. Bake, uncovered, for 10-15 minutes, until the cheese is golden.