How about making a vegetarian lasagne with a simple white sauce using ricotta?

For this, peel and dice about 300g of sweet potatoes and 300g of butternut squash, drizzle with olive oil and bake in an oven until just soft. When cooled slightly, give a little mash.

To make the sauce, place 600g ricotta into a bowl add 2 egg yolks, pinch of nutmeg, salt and pepper, 2 cloves of crushed garlic and a small bunch of finely chopped basil. Stir well to combine. Try to find some fresh pasta sheets, if not use the dried pasta sheet, but pre-cook for 5-6 minutes. Brush an oven proof dish with olive oil, lay some of the mash sweet potato and squash on the bottom, top with some pasta sheets, then the ricotta sauce, repeat one more time. Finish the top with some freshly grated parmesan or vegetarian alternative. Bake at 160C for about 30 minutes or until the pasta feels tender and the top is crisp and golden brown.