Melissa Thompson’s recipe for butternut squash and feta lasagne

Roast squash, sweet peppers and a creamy, cheesy sauce make for a winning combination in this satisfying lasagne

This delicious lasagne is a twist on my mum’s version, which uses a ricotta milk sauce instead of bechamel. I use feta, though, for a winning combination of that salty, creamy cheese with the sweet peppers. Blitzed roast squash is then mixed into the tomato sauce to give everything a really satisfying base note.