Preheat the oven to 200˚C.
Halve the butternut and remove the seeds. Drizzle the butternut with olive oil and season well with salt and black pepper. Roast in the oven for about 45 to 55 minutes or until soft.
Place a large pot of water on the stove to boil.
Remove the flesh from the butternuts and mash with a fork. Season with salt, pepper and nutmeg.
Crumble the ricotta and season with salt and pepper.
Cook the pasta sheets in the boiling water for 4 to 5 minutes for fresh lasagna or 6 to 8 minutes for dry lasagna. Strain and then drizzle a little olive oil over the pasta to prevent sticking
To assemble, place a piece of pasta in a bowl, add a scoop of ricotta and a scoop of butternut, top with another piece of pasta and more butternut and ricotta. Garnish with Parmesan shavings and parsley, and serve.
Recipe courtesy of Le Creuset.