Boil the kettle.

Cut the lasagne sheets lengthways into 4 equal strips. Peel and finely slice the garlic. Coarsely grate the squash in long strokes. Finely grate the cheese.

Put a 28cm frying pan on a high heat.

Once hot, put a little drizzle of olive oil into the pan with the garlic, cinnamon and chilli. Strip the rosemary leaves, and when the garlic is lightly golden, add the squash and chickpeas.

Scatter the pasta into the pan, then carefully pour in enough boiling kettle waster to just cover the pasta - about 330ml.

Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.

Turn the heat off, remove the cinnamon and chilli (or you can finely slice or chop the chilli and stir it back through, to taste, for extra heat).

Stir in the cheese, then season to perfection. Finish with an extra grating of cheese and a kiss of extra virgin olive oil, if you like.