For the lasagne:
Fry the onions and peppers in FryLight until softened. Add the mince and cook until brown.
Add the chopped tomatoes and passata and bring to the boil, then simmer for 10-15 minutes. Take off the heat and leave to cool slightly.
Preheat the oven to 180 degrees. Mix the cottage cheese, egg and herbs and season it with salt and pepper.
Layer an ovenproof dish with a butternut squash lasagne sheet, then a layer of meat sauce and then the cottage cheese mixture. Repeat the layers and put it in the oven for 10 minutes. Reduce the oven to 160 degrees. Sprinkle the lasagne with cheddar and return to the oven for another 15 minutes. Serve with salad.