Peel and dice a butternut squash into 2cm cubes. Put it in a baking tray with a drizzle of olive oil, a pinch of rosemary, 2 cloves of garlic and a generous sprinkling of salt and pepper. Add a finely chopped onion, give it all a good stir and roast at 190C for about 30 minutes.
Once the pumpkin is nice and soft, stir in a 250g tub of ricotta cheese.
Pour a thin layer of Dolmio Lasagne Tomato Sauce over the bottom of a baking dish and cover with lasagne sheets. Then layer the pumpkin mixture, tomato sauce and lasagne sheets until all the mixture and sauce are used.
Finish with a layer of lasagne sheets.
Cover the whole dish with a jar of Dolmio Lasagne White Sauce (or your own if you are clever enough to make it!) and sprinkle over some grated parmesan and cheddar cheeses.
Bake in a 190C oven for about 30 minutes, or until the top is golden and bubbling.
Serve with a big green salad and enjoy!