Squash and Sage Lasagne Gratin

I’m a super busy lady with 2 grand boys, a beauty shop, 2 community bands and a penchant for baking and cooking. I consider myself somewhat of a gourmet

half a large butternut squash, peeled and seeds discarded (about 500g)

400g ripe cherry tomatoes, halved

4 cloves of garlic, finely grated

1 tbsp tomato purée

2¾ tsp fine salt

5g fresh sage leaves, roughly chopped, plus 10 extra leaves to serve

6 tbsp olive oil, plus extra to finish

220g double cream, plus extra 2 tbsp to serve

80g Parmesan, finely grated, plus extra to serve

¾ tsp freshly grated nutmeg

250g-300g dried lasagne sheets

400g chicken stock (you can use veg stock if you prefer)

Directions at jonoandjules.com

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