Creamy Vegetable Lasagna with Butternut Squash White Sauce

Instructions:

1. Preheat oven to 190°C (375°F).
2. Make the white sauce: In a saucepan, combine potatoes, 1 stock cube, squash, and 450ml boiling water.
3. Bring to a boil, then  reduce heat, cover, and simmer for 15-20 minutes. Let cool slightly without draining.
4. Blend until smooth with an immersion blender. Stir in yogurt, egg yolk, and some chopped basil. Season with salt and pepper.
5. Roast vegetables: While the sauce simmers, toss carrot, eggplant, 1 red pepper, and remaining squash with cooking spray in a baking tray. Roast for 15-20 minutes.
6. Sauté remaining vegetables: Spray a large pan with cooking spray and heat over medium heat.
7. Add celery, onion, garlic, tomato paste, crushed tomatoes, paprika, ras el hanout, and remaining red pepper. Cook for 2 minutes.
8. Simmer the sauce: Dissolve the remaining stock cube in 400ml boiling water and add to the pan.
9. Simmer for 10 minutes.
   Combine and assemble: Add roasted vegetables, lentils, and beans to the sauce.
10. Simmer for another 10 minutes, stirring occasionally. Season with salt and pepper and stir in most of the remaining basil.
11. Assemble lasagna: Spray a baking dish with cooking spray.
12. Spread a third of the lentil mixture on the bottom.
13. Top with a third of the lasagna sheets, breaking them to fit the dish. Repeat layers twice more, ending with lasagna sheets.
14. Pour white sauce over the top, pushing down the sheets slightly.
15. Bake: Bake for 35 minutes or until lasagna is cooked through.
16. Serve: Garnish with reserved basil and enjoy with a side salad.

Tips:

1. For a richer white sauce, you can substitute full-fat yogurt for the plain yogurt.
2. Don’t have ras el hanout? A combination of ground coriander, cumin, cinnamon, and cloves can be used as a substitute.
3. Leftovers can be stored in the refrigerator for up to 3 days.