Place butternut squash, courgette, carrot, red onion and garlic in a roasting tin, drizzle with oil and season.
Roast in a hot oven for 25 minutes.
Stir chopped tomatoes and basil through the roasted vegetables and then place alternative layers of vegetable mixture, Macphie Bechamel with Butter Sauce and Lasagne sheets in a large oven proof dish. Finishing with a layer of Macphie Bechemel with Butter Sauce.
Sprinkle grated cheese on top and bake on a moderate heat for 40-45 minutes.