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Lasagna
Sauce
Preheat your oven to 180. Peel and chop your squash into thin slices. Cover with oil, salt and pepper and cook in a tray for 40 mins until soft.
Chop your onion and garlic and add to a pan with the butter. Cover with a lid and sweat on a low heat for 20 mins until soft.
To make the sauce, in a large saucepan, melt your butter then add the flour and mix to form a thick paste. Then, add your milk 100ml at a time on a low heat, stirring with a handheld whisk to get rid of any bumps. When all the milk is added, add your cheddar, mustard & nutmeg and season with salt & pepper, stir until smooth.
In a tray, layer your squash and onions, parmesan, followed by sauce and pasta sheets (do about a third at a time). Repeat until the whole dish is full, then top with any remaining cheese and sage.
Cook for 1 hour until golden and crisp. Serve with more parmesan. Enjoy!