First you need to roast your squash, place whole in the oven on 140*c heat for an hour and a half and the let cool.

Then put the frozen spinach in a saucepan with half a cup of boiling water to defrost and wilt. You can season with salt and pepper if you like.

In an oven safe dish, pour the tomato sauce in to cover the bottom. You can add about half a cup of water as well if you like, as some of the moisture will cook out.

Roll out the fresh lasagna sheets. If they are a bit stiff and you are worried they could cracked, let them wit on some hot water for a minute to soften. Lay the sheets flat and spoon the pumpkin mixture onto each sheet, so there is a decent layer covering most of the sheet.

Spoon a few leaves of spinach over the pumpkin and finish with two teaspoons of cooking cream on each sheet of lasagna pasta.

Roll the lasagne sheet up into a tube with the filling inside. Cut into pieces that are about 4 cm long and place in the dish into the sauce.

Once you have done this with all the pasta, cover the top with cheese and cook in an oven on 350°F for 30 minutes. Then serve with some crusty garlic bread and Enjoy!