Preheat the oven to 200º C. Line and grease a baking sheet. Arrange the butternut on the tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast for about 40 minutes until fork tender and golden on the edges.
In the meanwhile, cook the lasagne sheets in well-salted boiling water until al dente. Drain under cold water to stop the cooking process and set aside to cool.
Lay the pasta sheets out on a board and cut in half lengthways. Slice each piece of ham lengthways into 3cm wide strips.
With a fork, mash the cooked butternut. Spread a heaped teaspoon of butternut onto the pasta sheets and top with ham.
Roll the pasta into rose shaped rounds.
Grease a casserole dish with butter and spread 1 cup of cheese sauce over the base. Place the pasta rolls ups in the sauce. Pour the remaining cheese sauce over the top. Scatter the grated mozzarella and pecorino over the pasta and cover with foil.
Bake for 30-35 minutes. Remove the foil and place under the grill for several minutes until bubbling and golden.
Reprinted with the permission of Bibby's Kitchen@36
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