All vegetables are interchangeable and can be altered depending on season/taste
Preheat oven to 180 celsius. mix together greek yoghurt, cream cheese and nutmeg. Depending on preferred consistency, you may want to add a little milk.
peel, chop and boil carrots and onion, and then place in blender. Add tin of chopped tomatoes, tomato puree and herbs and blend together.
slice courgette and aubergine and lightly grill or pat down with kitchen roll to remove excess water. Lightly fry spinach and sliced mushroom and then slice and lightly fry the peppers.
Place peppers, drained sweetcorn and 1/2 of red sauce in base of baking dish. Create a layer of courgettes and then add mushrooms and spinach on top and pour the other 1/2 of the red sauce over the top. Tightly lay sliced aubergines and pour white sauce over the top. Spinkle with grated cheese.
Place in the oven for 20 minutes or until it begins to brown on top.