Step 1

First make the aubergine puree. Spray an aubergine with low calorie cooking spray, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.

Step 2

Heat a pan and spray with low calorie cooking spray.

Step 3

Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.

Step 4

Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.

Step 5

Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.

Step 6

Add the chopped tomatoes, stock cube and tomato puree. Add 200ml (just under 1 cup) water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.

Step 7

Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of butternut squash lasagne sheets, then repeat until you reach the top of the dish, ending with a layer of lasagne sheets. make sure you leave enough room for the sauce.

Step 8

Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly.

Step 9

Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese.

Step 10

Cook in the oven for 45 minutes, on 190-200°C.

Step 11

Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.