Peel and thinly slice the butternut and onion.
In a greased, ovenproof dish place a thin layer of butternut.
Top with a thin layer of onion.
Arrange a single layer of pasta sheets on top.
Over the pasta spread a thin layer of sweet corn and place a few spinach leaves over this.
Sprinkle with a layer of grated Cheddar cheese.
Repeat the process using butternut, onion, pasta sheets, sweet corn, spinach and cheese until all is used up.
End with a layer of cheese.
Mix the sachet contents with a little of the milk until smooth.
Stir in the remaining milk.
Pour over the cheese layer.
Allow to stand for about an hour before baking if possible.
Bake in a preheated oven at 180°C for 45 min to 1 hour until vegetables and lasagne are tender.