Butternut Squash and Sweet Potato Lasagna with roasted Pine Nuts

Ingredients

• 50g/2oz parmesan 
• 50g/2oz cheddar cheese
• one largish butternut squash and 3 large sweet potatoes
• pinch salt
• 12 lasagne sheets (or enough to make two layers) 75g/3oz 
• baby spinach leaves
• 100g/3½oz toasted pine nuts 
• 8 large slices of aubergine

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.
2. Put the kettle on to boil for the vegetables.
3. Meanwhile, finely grate the parmesan. Grate the cheddar cheese
4. Peel and chop the butternut squash and sweet potatoes into roughly 1in cubes, cook in boiling water for 15-20 minutes until tender.
5. When cooked drain away all the water and mash adding a dessert of butter and salt and pepper to taste
6. Now assemble the lasagna in a baking dish, set on a baking tray. Spread a third of the vegetable mash in the base of a greased lasagna dish. Flatten down and add a layer of spinach followed by a half of the cheese, and a third of the pine nuts. Next, add another layer of the mash, spinach, and this time add the 8 slices of aubergine on top followed by the rest of the cheese and lastly pine nuts. Grate on more parmesan is necessary.
7. Bake for 30-40 minutes until cooked all the way through. I cooked the lasagna covered in foil for 30 minutes and then took it off towards the end to let it brown. 
8. When the lasagne is ready, the pasta will feel tender when pierced through with a knife and the top will be crisp and golden-brown.