Set the oven to 180’C
In a roasting tin, coat the squash and the red pepper in the soy sauce and roast for 25-30 minutes
In the meantime dry fry the onion in a non-stick covered pan for 5-7 minutes. Add the garlic for another minute to brown.
Pour in the tomatoes, mushrooms, wine and puree and leave to simmer. When your roasted veg is cooked then add this to the mix to.
Heat the butter in a deep frying pan and sauté the red onion for a few minutes until it starts to soften and go clear. Add the courgette and leeks and continue to sauté on a low heat until all the mixture is cooked and soft.
While these are sizzling away, heat the milk in a saucepan until it is steaming. Mix the corn flour with a little water to make a paste and stir this into the milk once it has started to steam. Continue to stir until the sauce has thickened and then stir in the stock cube and the mustard and remove from the heat.
Pour a third of the white sauce into the pan with the greens and mix well.
Now layer the lasagne, first with half the squash mix and add a layer of lasagne sheets. Top this with the creamy greens and sprinkle over the edam. Add another layer of lasagne sheets and top this with the remaining squash mix. Add the final layer of lasagne and then pour over the remaining white sauce.
Sprinkle over the parmesan and some freshly ground pepper and bake in the oven for 40 minutes until golden brown on top.
Serve with fresh salad and garlic bread