Butternut and sweet potato lasagne with sage toasted pine nuts and nutmeg

Ingredients

• 50g/2oz parmesan (or a vegetarian alternative)
• 50g/2oz dried natural breadcrumbs
• 600g/1lb 5oz prepared sweet potato and butternut squash
• pinch salt
• 4 sprigs rosemary
• 12 sage leaves
• drizzle olive oil
• 12 lasagne sheets
• 75g/3oz baby spinach leaves
• 100g/3½oz toasted pine nuts (some supermarkets sell them toasted)
• 100g/3½oz parmesan (or a vegetarian alternative)
• 2cm/¾in piece of fresh ginger
• 600g/1lb 5oz ricotta
• 2 free-range eggs, yolks only
• pinch freshly grated nutmeg
• salt and freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• pinch English mustard powder (optional)
• salt and freshly ground black pepper
• 80g/2oz wild rocket

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