Butternut squash lasagne

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