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

For the topping:

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