Mushroom, squash & caramelised garlic lasagne with crispy sage Recipe

Preheat the oven to 375°F (190°C).

Cook the lasagne sheets according to the package instructions, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until golden and fragrant. Remove half of the garlic and set aside for later use.

Add the mushrooms to the skillet and cook until they release their moisture and become golden brown. Season with salt, pepper, thyme, and rosemary. Remove from the skillet and set aside.

In the same skillet, add the butternut squash cubes and cook until tender. Season with salt and pepper. Remove from the skillet and set aside.

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

In a baking dish, spread a thin layer of the reserved garlic, followed by a layer of lasagne sheets. Top with half of the mushrooms, followed by half of the butternut squash. Pour half of the Parmesan sauce over the vegetables. Repeat the layers, ending with a layer of lasagne sheets.

In a small skillet, heat vegetable oil over medium heat. Add the sage leaves and fry until crispy. Remove from the skillet and place on a paper towel to drain excess oil.

Bake the lasagne in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Serve the lasagne hot, garnished with the crispy sage leaves.