Squash, sausage and goat’s cheese pasta rotolo

Method

1. Heat the oven to 180°C fan/gas 6. Spread the squash over a large baking tray so it’s in a single layer. Season, scatter over the chilli flakes and drizzle over 2 tbsp olive oil. Bake for 25-30 minutes, turning halfway, until tender.
2. Meanwhile, heat the remaining oil in a saucepan over a medium heat, then add the fennel seeds, onion and a pinch of salt and cook for about 10 minutes or until very soft. Add the garlic and shredded sage and cook for another minute, stirring. Add the sausagemeat, breaking it up with a wooden spoon, then cook for about 6 minutes or until golden.
3. Put the passata and vinegar in a small pan, rinse out the passata jar/can with 100ml of water and add this too. Put over a medium heat to heat through gently. Fill a bowl with just-boiled water from a kettle. One at a time, using tongs, submerge the lasagne sheets in the water for about 30 seconds until soft enough to roll. Shake off any excess water and lay side by side on a clean work surface. Spoon a little of the sausage mixture and some of the squash onto each. Roll up from one of the shorter ends, then cut in half to give 2 rolls.
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5. Tip the passata into an oven dish (roughly 22cm x 30cm). Nestle the rolled up pasta tubes upright in the sauce so you can see the swirls of the lasagne sheets. Dot the goat’s cheese over the top and sprinkle over the whole sage leaves. Loosely cover with foil and bake for 20 minutes. Remove the foil, drizzle with oil and bake for 15-20 minutes, or until golden and bubbling.