Method

Pre-heat the oven to 180°C.

Peel and chop the butternut squash and courgettes (unpeeled) into bite-sized chunks. Spread onto a baking tray and bake for 20 minutes until cooked but not mushy.

Meanwhile, cut the broccoli into small bite-sized florets and boil for 3 minutes, then blanch in cold water to bring out the green colour.

Peel and finely chop the onion and garlic. Add to a medium sized pan with the milk, parsley, nutmeg, peppercorns and bay leaf. Bring to the boil, stirring occasionally to avoid burning, then take off the heat and leave to infuse for 10 minutes.

To make the roux, gently heat the olive oil in a large saucepan, and whisk in the flour, a spoon at a time, until the flour is fully absorbed and you are left with a thick paste, or roux. Strain the milk through a sieve and slowly add to the roux, a small amount at a time. The mixture will loosen and begin to look like a thick creamy sauce. It should be the consistency of custard – just add a splash of milk to thin the sauce or continue cooking to thicken the sauce further.

Stir in the mint, basil, lemon zest and juice, pepper and nutritional yeast flakes or cheese.

In a large bowl, mix the cooked butternut squash, courgettes and broccoli with the spinach leaves, crumbled feta and two thirds of the béchamel sauce

Spoon half the creamy vegetable mix into a large, oven-proof casserole dish and cover with a layer of lasagne sheets. Spoon the rest of the creamy vegetable mix on top, followed by another layer of lasagne sheets. Top with the remaining béchamel sauce, white cheddar cheese and basil leaves to garnish.

Bake in the oven for 30 minutes or until the top blisters and turns golden.