Preheat oven to 180°C.
Rub the butternut cubes with 15ml olive oil and season to taste. Roast for 25 - 30 minutes, or until just soft. Set aside.
Heat 15 ml olive oil in a large saucepan and sauté the onions and garlic until soft.
Add the chopped tomatoes, half the contents of the sachet of KNORR Naturally Tasty Lasagne, Worcestershire sauce, brown sugar and stock.
Add the roasted butternut and cooked lentils.
Stir in half the chopped fresh coriander and season to taste with herb salt and black pepper.
To make the white sauce, melt the butter in a pot, add the cake flour and stir over a medium heat for a minute or two. Remove the pot from the heat and slowly whisk in the milk.
Return to the heat and stir constantly as the sauce thickens. Simmer for a few more minutes, then add the Parmesan cheese and remaining chopped coriander.
Now assemble your lasagne. Spread half the white sauce on the base of an ovenproof dish and cover with a single layer of lasagne sheets. Add the butternut and lentil mixture.
Place another layer of lasagne sheets on top, and finish with a layer of the remaining white sauce.
Bake at 180°C for 20 - 30 minutes, or until light brown on top.
Before serving, sprinkle with extra chopped coriander. Serve with a green salad.