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Cook the butternut in salted water until soft. Drain and mash roughly.
Heat the butter and oil until very hot. Add the mushrooms and fry until golden and almost dry.
Add the onion and fry until golden. Add the garlic and fry for 1 minute.
In a separate small pan, heat the butter and fry the sage leaves in it until transparent and crispy. Add to the butternut and mix through.
Mix the cheddar, mushroom sauce and milk together.
Preheat the oven to 180°C. Cover the base of a 30 cm x 20 cm x 5 cm deep baking dish with a thin layer of the butternut.
Arrange 3 lasagne sheets on top. Top with half of the butternut, then half of the mushroom mixture, then half of the mushroom sauce.
Place another layer of lasagne sheets on top and repeat layers. Top with mozzarella.
Bake for 40 – 45 minutes until golden and bubbly.
Serve with salad and garlic bread.
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