For the Cheese Sauce:

1. Combine the milk and stock and heat the mixture – not to boiling point.
2. Melt the butter in a saucepan and allow to brown slightly – this adds a great nutty flavour to your sauce.
3. Once the butter is a blonde colour, add all the flour and whisk until combined and your mixture has a pasty consistency.
4. Add the heated milk mixture and whisk until well combined and smooth.
5. Cook on a medium heat until bubbles are forming to ensure the flour is cooked.
6. Remove from the heat and add the cheese.
7. Stir to melt all the cheesy goodness and season to taste.
8. Cover the sauce with cling film directly on the surface of the sauce to prevent a skin from forming.
9. **TIP – Never allow the sauce to boil again once you’ve added the cheese, because this will cause it to taste grainy and floury.
10. When heating a cheese sauce, allow to heat slowly and evenly while stirring.

For the Veggie Lasagna:

1. Heat a pan with a dash of olive oil over a medium heat.
2. Sauté the onions for about 2-3 minutes. Add the garlic and fry for another minute or two while stirring.
3. Remove from the heat and stir in the rosemary, baby spinach and crumble the feta into this mixture.
4. Set aside until needed.

To assemble the Lasagna:

1. Pre-heat the oven to 180°C.
2. Rub an oven-proof dish with some butter or spray with non-stick cooking spray.
3. Layer all your veggie components, alternating with the butternut slices, spinach and feta mixture, potato slices and cheese sauce in between the layers.
4. Bake for about 45 minutes
5. Top with extra cheddar cheese and bake for another 15 minutes or until the cheese has melted and is golden brown.