Butternut Squash and Spinach Lasagne - Meat Free Monday

Ingredients

• 750 g butternut squash, cut into ½ cm slices
• 3 portobello mushrooms, cut into 1 cm slices
• 4 tablespoons extra virgin olive oil
• 1 tablespoon thyme leaves
• 2 garlic cloves, finely chopped
• 80 g vegan butter
• 70 g plain flour
• 800 ml soya milk
• ½ teaspoon grated nutmeg
• 2 tablespoon nutritional yeast
• 150 g vegan cheddar cheese, grated
• 200 g artichoke hearts from a jar or can, sliced
• 60 g vegan parmesan cheese, finely grated
• 250 g vegan fresh lasagne sheets
• 75 g baby spinach leaves
• salt and freshly ground black pepper