Pre-heat oven to 180ºC (350ºF).

Cut the butternut squash into small chunks then place onto a baking tray, drizzle over a little olive oil then sprinkle over rosemary. Roast for 30 minutes until soft. Remove from the oven to cool.

Dice the courgettes, red pepper and onion and place into a separate baking tray. Add the garlic cloves leaving the skin on. Pour over the olive oil then roast for 20 minutes until the vegetables are soft.

Remove from the oven, then pour into the lentils, tin of tomatoes, tomato puree and water. Stir well and place back in the oven for a further 20 minutes until the lentils are cooked and the sauce is thick. Add the basil leaves and stir well, then leave aside.

Gently remove the skin from the butternut squash and place the squash into a blender along with the milk, onion powder and garlic powder. Blend until it turns into a smooth sauce.

Place the lasagne sheets into a tray with the boiling water and leave until they start to soften enough they can be rolled. You can also place the tray in the oven for 10 minutes until they soften (just be super careful taking them out of the oven).

To assemble the lasagnes – Take a soft lasagne sheet and cut into circles, then use the circles to line a mini muffin tin. If using a standard muffin tin cut larger circles to fit. Add a teaspoon of butternut squash sauce, then a heaped tablespoon of the lentil, tomato Bolognese and finally sprinkle over a little cheese. Repeat until the mixture is used up.

Cook in the oven for 15 minutes or until the cheese is crispy.

Serve warm with extra basil leaves.