Bring water back up to boil and cook lasagne sheets for 30sec until softened. Lift out with a slotted spoon on to a board.

Steam the sweet potato slices for 5 minutes or until just tender. While the sweet potatoes cook, add 1 cup water, garlic, and salt and pepper to taste to the squash; puree until very smooth.

In the latest installment of “Cooking with Cal,” Dylan Dreyer is joined by her son Cal to make a delicious sweet potato lasagna with sage butter sauce. Get the recipe!

Arrange a single layer of sweet potato slices over the squash puree, then sprinkle 3 ounces (half a package) of mozzarella and 2 tablespoons of Parmesan cheese over them. Cap with a layer of noodles.