225g butternut, peeled and sliced lengthways

90ml sunflower oil

1kg tomatoes

2 onions, chopped

2 cloves garlic, chopped

45ml dry white wine

10 sheets lasagne

handful fresh sage leaves

1 kg ricotta

30ml capers

5ml grated nutmeg

500g mozzarella

75g parmesan, grated

salt and freshly ground black pepper to taste

Lay the butternut slices onto a baking tray and sprinkle with 60ml oil. Bake in an oven preheated to 200 degrees of Celsius, until brown at the edges [about 30 minutes].

Place the tomatoes in a bowl of boiling water for 1 minute and then place in cold water. Slip off the skins, and chop roughly.

Fry the onions and garlic and then add the chopped tomatoes and wine. Simmer gently for about 10 minutes.

Spread the tomato mixture over the base of the baking tin or ovenproof dish.

Cover with a layer of lasagne sheets. Place a layer roasted butternut and sage leaves on top, and then a layer of sliced ricotta. Sprinkle with salt and pepper.

Add 15ml of capers, and sprinkle with 2.5ml grated nutmeg. Place lasagne sheets on top, and repeat the process.

Cover with a layer of mozzarella cheese and sprinkle with grated parmesan.

Reduce the oven temperature to 190 degrees of Celsius and bake for 30 minutes until nicely browned on top.