Butternut Squash Lasagne

This is quite rich, so you might want to have it with a very plain salad of the rest of the baby spinach. But don't let that stop you putting improbable quantities of baby spinach into the assemblage, as that is the only way to ensure that the spinach layer isn't all thin and feeble when it is cooked.

1. Roast the quartered butternut squash (or maybe two?) until soft. Scoop out of skin into bowl. Don't mash - let it stay lumpy.
2. Meanwhile...
3. Roast the pine nuts - couple of packets, but depends a bit on how rich you are feeling. (If you scorch them; chuck them. They will make the whole thing bitter if you don't. So, it is worth setting a pinger.)
4. Infuse loads and loads of Microplaned garlic (maybe even a whole head) in a big-ish milk pan of double cream, with a hefty pinch of salt and about twenty grinds of black pepper. Basically gently simmer it for about 5 mins. Then take off the heat and add half a block of grated parmesan.
5. Wash about as much baby spinach as you get in one of those supermarket bags of salad.
6. When both the butternut and the pine nuts are cool-ish, put them together in a big bowl. Add some (ideally) goats curd - about as much as the size of a tin of beans, or even a bit more. (But given that goats curd is ridiculously expensive - until I take up goat farming - and only available at Neal's Yard and maybe La Fromagerie, you are totally forgiven for using rindless soft goats cheese or even, at a push, feta.) Mix about, but again, leave some lumps and texture.
7. Then ASSEMBLE:

Layer of first THIRD of lasagne sheets.

Layer of first HALF of the butternut mixture.

Layer of first HALF of the spinach.

Pour over first QUARTER of the cream.

Layer of second THIRD of lasagne sheets - push everything down a bit with the sheets.

Layer of second HALF of the butternut squash mixture.

Layer of second HALF of the spinach.

Pour over second QUARTER of the cream.

Layer of final THIRD of lasagne sheets.

Layer of final two QUARTERS of the cream.

Layer of remainder of block of parmesan, grated.

8. Finally, put the lasagne into the oven at about Gas Mark 6, for about an hour. Roughly, roughly. Make sure the top doesn't burn. (Cover with foil, if you need to.) It is ready when the lasagnes sheets are soft on all layers. You should be able to cut through them with a normal sort of knife.
9. Invite me to supper.