Each bite of this vegan lasagna with aubergine and butternut squash is a celebration of ir's delicious flavours and a real treat for everyone at the dinner table. A perfect recipe to enjoy together with those you love! Ingredients: 12 x Barilla Lasagne sheets 3 aubergines, cut into 1m thick rounds 400g butternut squash, cut into 1cm thick slices 60ml extra virgin olive oil Sea salt and black pepper 2 x 400g tins chopped tomatoes 4 garlic cloves, finely chopped 1 tbsp fresh oregano or 1 tsp dried oregano 1 tsp dried marjoram 60g dairy free butter/spread 50g plain flour 500ml dairy free milk 30g nutritional yeast Ground nutmeg, to taste 20g pine nuts 20g flaked almonds ¼ tsp sea salt Method 1. Preheat the oven to 200°C, fan 180°C, gas mark 6. 2. Lay the slices of aubergine and squash onto baking trays. Drizzle with olive oil, salt and black pepper and roast for 15-20 minutes until golden and tender. 3. Meanwhile, tip the tomatoes into a saucepan with the remaining olive oil, garlic...