Butternut Squash lasagne

1 tbsp olive oil
1 onion sliced
2 carrots chopped into bite size chunks
1//2 small butternut squash peeled and chopped into bite sized chunks
1 clove garlic crushed 
1 small chilli sliced finely 
1 pepper sliced
2 mushrooms sliced
2 handfuls kale or spinach
Lasagne sheets
400ml tin chopped tomatoes
Splash of Worcestershire sauce
2 tbsp fresh chopped coriander 
250g mascarpone cheese
Grated parmesan cheese

1) heat the oil in a large pan and fry the onion and crushed garlic gently for 5 mins then add the chilli, carrot and squash and fry for 5 mins 
2) add the chopped tomatoes and Worcester sauce and bring to the boil then add the pepper, coriander, mushrooms and kale (or spinach) then cover with a lid and simmer for 15-20 mins until the squash and carrots have softened. Season with salt and pepper. 
3) put a layer of lasagne sheets on the bottom of an ovenproof dish then put half of the sauce onto of the lasagne. Put another layer of lasagne on top the spoon over the mascarpone cheese (you might want to soften this first in a bowl and wooden spoon. Sprinkle some Parmesan cheese over the top then spoon over the remaining sauce. Sprinkle with more Parmesan then cover with foil and pop in a preheated oven at 180C. 
4) cook for 30-40 mins until the lasagne sheets have softened (test with a skewer)
5) serve!