Melissa Thompson’s recipe for butternut squash and feta lasagne

Melissa Thompson’s butternut squash and feta lasagne. Photograph: Yuki Sugiura/The Guardian. Food styling: Aya Nishimura. Prop styling: Louie Waller. Food assistant: Hanna Miller

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.

Butternut squash and feta lasagne