This veg-packed lasagne is delicious with a simple side salad and can be frozen for a quick healthy meal.
Pre-heat the oven to 200°C. Roast the butternut squash whole for 45 minutes until tender and cooked through.
Meanwhile, chop the peppers, red onions and courgettes into chunks. Arrange in a roasting tray and drizzle with olive oil. Roast for 20 minutes.
Take the butternut squash from the oven and leave to cool. Scoop out the flesh, removing the seeds and the skin. Place into a bowl and mash. Season with salt and pepper.
Take the roasted vegetables out of the oven and season with salt and pepper.
Place the dried lasagne sheets in a shallow tray and soak in warm water for 5 minutes. Separate the sheets to prevent them from sticking together.
Assemble the lasagne in a large baking dish: first a layer of the mashed butternut squash, then roasted vegetables, then baby spinach, then passata. Then layer over four lasagne sheets. Repeat three times until the ingredients have been used up, finishing with a final layer of lasagne sheets.
Sprinkle the top with grated cheddar and torn mozzarella. Bake in the oven for 30 minutes at 200°C. Turn on the grill to finish to form a bubbly, golden brown top. Garnish with basil leaves.