Open stained-glass lasagne with roasted squash

Preparation

Baking Directions:

Preheat the oven to 400° F, then make your fresh pasta dough and get it in the fridge to rest.

  In a pestle and mortar or Flavor Shaker bash up the coriander seeds, chillies and fennel seeds then mix in the cinnamon.

Toss your chunks of butternut squash in olive oil and coat well with a sprinkle of salt and pepper and your smashed-up spices.

Put the squash in a snug-fitting roasting tray, cover it with aluminum foil and roast in the preheated oven for 40 minutes until soft and golden.

  Meanwhile you can roll out your pasta into a sheet and shape it into stained-glass lasagne.

Place the sheets on a floured pan, with flour between each layer, in the fridge until you’re ready to cook them.

When your squash is cooked, leave the skin on as it will be soft and sweet, and smash it all up in a large bowl.

You want it to look like chunky baby food, so if you need to loosen it slightly then do so with a little water or vegetable stock.

Season to taste with salt and pepper and either put it in the fridge until you’re ready to start cooking, or get yourself a big pot of salted water on to boil and get cracking! Cook the herby lasagne sheets for around 2 to 3 minutes, then get your squash nice and hot by reheating it in a pan with good glug of olive oil.

To serve, simply smear half the squash across the bottom of your warmed serving plates.

  Remove the cooked sheets to a bowl with a couple of splashes of the cooking water and carefully toss with butter and Parmesan.

Take half the sheets out of the bowl and divide between your plates.

Divide the rest of the squash on top and finish with the rest of the pasta.

Sprinkle the rest of your herbs and a little finely chopped fresh chilli (if using) over the top, drizzle with a good glug of extra-virgin olive oil and serve immediately with a block of Parmesan and a grater on the table.