Recipe for my homemade veggie lasagne (11 points)

For the filling -
2tbs olive oil
1 medium red onion
2 cloves garlic, crushed
1 portion of butternut squash, diced
1courgette, diced
4 mushrooms, sliced
1 red pepper, diced
300g Quorn veggie mince
1 tin of chopped tomatoes
1tsp vegan bouillon
Several dashes of Worcestershire sauce
Half a large bag of spinach
4 lasagne sheets (I use Waitrose spinach ones as they're larger so you use less ;)
200g reduced fat cheddar, grated

For the cheese sauce -
1/2 pint skimmed milk
1 sachet of Coleman's cheese sauce (not the nicest but better for you than homemade cheese sauce or jar!)

Method - 

1. Heat up 1tbs olive oil in a wok (I find this is the best pan to use but any large pan will do). Turn the heat down to medium and fry the onions, adding the garlic once they start to soften. 
2. Add the butternut squash and fry for a few minutes. Then add the courgette, mushrooms and pepper. 
3. Fry, stirring lots. If you need to add abit more olive oil to keep it all going then do, but remember it's 4 points per tablespoon.
4. After about 5 minutes add the mince, tinned tomatoes, Worcestshire sauce and bouillon. Stir it well. 
5. Place the spinach on top and stir it in, carefully.
6. Leave the sauce to simmer away while you make the cheese sauce, following the instructions on the packet. 
7. Place 4 large spoonfuls of the filling into an oven proof lasagne dish, then place two of the lasagne sheets on top. 
8. Spoon over the rest of the mixture and place the last two lasagne sheets on top of it. 
9. Pour over the cheese sauce, covering the surface and then sprinkle the cheese on top, evenly. 
10. Cook in the oven at about 180C for about 20 minutes, until the top is bubbling and golden and the lasagne sheets have softened.
11. Serve a 1/4 with a side salad with some balsamic vinegar (free points!) and a glass of red wine or 3 (3 points per glass so use some of your weekly allowance if you like).