1. On a medium heat add the oil and onion into large saucepan and fry for 5 mins. Add the butternut squash & vegetable stock and cook for a further 10 mins. Reduce to simmer for 5 mins until the butternut squash is tender.

2. Pre heat the oven to 180 degrees. Cook the macaroni according to instructions. Whilst the pasta is cooking, drain the sauce, reserving the stock and transfer into a food blender. Add the milk, salt & 4 tbsp of the reserved stock and blend until smooth & creamy.

3. Once the pasta is cooked, drain and return it back into the saucepan. Reduce to a low heat and stir in the creamy sauce, followed by the cheese.

4. Transfer half of the mac n cheese into a medium sized oven proof dish, followed by 3 lasagne sheets and half of the passata. Repeat order again and place into the oven for 25 minutes

5. Pre heat the grill on a medium to high heat. Remove the dish from the oven and sprinkle the yeast extract on top and place in the grill for 3-5 minutes.