GIVEMECHEESE - Butternut squash and pinenut lasagna

This is SO delicious. I can't remember where the recipe is from but it's perfect for when you're craving dairy because the sauce tastes really cheesy. Also really good for when you've got non-vegan guests because they can just put cheese on top and it's a really delicious meat free lasagna.

It serves about 5 people. To make it you'll need:

50g/1¾oz soya margarine
1 large butternut squash, peeled, de-seeded and cut into 2.5cm/1inch cubes
2 medium red onions, cut into wedges through the root
3 cloves of garlic, skinned and sliced in half
400g can chopped tomatoes
75g/2¾oz pine nuts, toasted
Leaves from 2 sprigs of rosemary, finely chopped (i took mine from a bush outside the local cinema, go thrift!)
1tsp paprika
1tsp coarse salt crystals, crushed
2tbsp concentrated tomato purée
2 vegetable stock cubes
9 sheets of egg free lasagne

To make the fakecheesey sauce:

50g/1¾oz soya margarine
600ml/1pint unsweetened soya milk
50g/1¾oz plain flour
½ tsp garlic granules (optional)
½ tsp mustard powder (optional)
Salt and ground white pepper

Preheat the oven to 180°C/ 350°F/Gas Mark 4. Put the margarine in a roasting tin and put it over one of the hobs on your oven on a medium heat to melt. Mix in the paprika, salt & rosemary. Put squash cubes, onion wedges and garlic into the baking tin, stir to coat the vegetables with the margarine mixture and put into the oven. Roast for 20 minutes or until starting to brown. Remove from the oven.

Mix the stock cubes and tomato purée with 200ml/ 1/3 pint of boiling water, add chopped tomatoes and pine nuts. Mix the tomato mixture with squash, garlic and onion in a bowl. Grease a 2l/3½ pint lasagne dish with margarine and fill with alternate layers of lasagna and vegetable mixture, finishing with lasagna sheets on top.
Make the sauce by placing all the ingredients into a pan and mixing over heat until thickened (like a cheese sauce). Pour the sauce over the lasagna and bake in the oven for 40 minutes.