Lasagne, but with a seasonal and umami-rich upgrade! This version swaps traditional pasta sheets for thinly sliced butternut squash, layers in a deeply flavoured sausage ragu infused with Algee seaweed, and brings it all together with a velvety spinach béchamel. Why Add Seaweed? Algee seaweed adds a hit of umami depth and an extra nutrient boost, packed with essential minerals like iodine, magnesium, and iron. It enhances the natural savoury notes of the dish while keeping things light and fresh. Ingredients For the Sausage & Seaweed Ragu: 2 sausages (good quality, high meat content) 1 small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, minced 1 tsp dried sage 1 tbsp Algee seaweed 2 fresh tomatoes, grated 200ml stock (vegetable or chicken) Olive oil for cooking Salt & pepper to taste For the Spinach Béchamel: 30g butter 30g flour 400ml milk Handful of fresh spinach Salt, pepper, and nutmeg to taste Other Layers: 1 butternut squash, thinly sliced and roasted with olive oil and Algee Powder 100g mozzarella, torn 50g parmesan, grated Method Step 1: Make the Ragu Heat a little olive oil in a pan. Remove sausage meat from its casing and crumble into the pan. Add onion, carrot, and celery, cooking until softened. Stir in garlic, sage, and Algee seaweed. Add grated tomato and stock, then let it simmer for 20-30 minutes until rich and thick. Step 2: Make the Spinach Béchamel In a saucepan, melt the seaweed butter and stir in the flour to form a roux. Gradually add milk, whisking to avoid lumps. Once thickened, blend in the fresh spinach until smooth. Season with salt, pepper, and a pinch of nutmeg. Step 3: Assemble the Lasagne Preheat the oven to 180°C (350°F). In a baking dish, layer the butternut squash slices, ragu, and spinach béchamel, repeating until all ingredients are used. Finish with mozzarella and parmesan. Step 4: Bake & Enjoy Bake for 40 minutes until golden and bubbling. Let it rest for 10 minutes before serving. Final Thoughts This lasagne is comforting yet light, packed with nutrients, and full of deep umami flavour thanks to the Algee seaweed. It’s perfect for a fresh spring meal. Give it a go and let us know what you think!