Ingredients
- 200g unpeeled squash (about one sixth), cut into cubes
- 80g (about half) red onion, 70g (about a third) of carrot, small piece (a third of a stalk) of celery
- A little fresh chopped rosemary and a few torn leaves of fresh sage
- 2 dessertspoons of olive oil
- 2 tsp balsamic vinegar
- 150g tomato passata
- 30g Macarpone
- Two cloves of garlic
- 1/2 tsp dried oregano
- 70g fresh lasagne (about 3 sheets)
- Salt and pepper
- Foil containers, for cooking the lasagne in
For the topping:
