• Macphie Bechamel with Butter Sauce or Macphie Plant-based Cheese Sauce
  • 350g butternut squash
  • 200g courgette
  • 200g carrot
  • 200g red onion
  • 2 cloves of garlic
  • 50g olive oil
  • 400g tinned chopped tomatoes
  • 10g fresh basil leaves
  • 10 lasagne sheets
  • 200g grated cheddar cheese or vegan suitable cheddar cheese


  1. Place butternut squash, courgette, carrot, red onion and garlic in a roasting tin, drizzle with oil and season.
  2. Roast in a hot oven for 25 minutes.
  3. 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.
  4. Sprinkle grated cheese on top and bake on a moderate heat for 40-45 minutes.

Or for a vegan suitable version swap the Bechemel with Butter sauce for Macphie Plant-based Cheese Sauce, then finish with vegan suitable cheese.