Who doesn’t love lasagne? Even if you don’t eat meat, you’ll love this vegetarian version of the classic Italian dish.

This is a great and tasty lasagne alternative, with plenty of vegetables in it! It serves 4-6 people.

Ingredients include:

  • 800 grams butternut pumpkin
  • 1 onion
  • 2 garlic cloves
  • 1 red capsicum/red pepper
  • 2 zucchinis
  • 1 eggplant
  • 200 grams button mushrooms
  • 400 gram can of diced tomatoes
  • 80 grams baby spinach
  • 30 grams butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 1 cup grated mozzarella cheese
  • 125 grams lasagne sheets or fresh pasta
  • Oil

Peel and cut the pumpkin into thick slices, approximately one centimetre thick. Bake these in the oven at a heat of 180 degrees for 20 minutes, at which point the pumpkin should be tender.

In a frying pan, heat the oil and mix the onion, garlic, capsicum, zucchini, mushroom and eggplant. Once the eggplant is tender add the tomato. Bring the ingredients to the boil, and then allow them to simmer for 10 minutes. This creates the vegetable mixture for the lasagne. When the liquid in the mixture has thickened, remove it from the heat and stir in the spinach.

To create the sauce, first melt the butter in a separate saucepan until it foams. Add the flour and cook until it is bubbling. Remove the saucepan from the heat and gradually add the milk, stirring to ensure no lumps occur. Once the ingredients are combined, return the saucepan to the heat and cook for a further 5 minutes, until the sauce thickens. Remove the saucepan from the heat once again, and stir in half the cheese.

Grease a casserole dish and pour up to half the vegetable mixture into it. Create a layer of pumpkin over the mixture, and then add a layer of the lasagne sheets or pasta. Repeat the layers until the ingredients are used up. To complete the dish add a final layer of the lasagne sheets or pasta, pour the sauce over it and sprinkle the remaining cheese on top.

Bake in an oven heated to 180 degrees centigrade for 40 minutes. The end result should be a lasagne which is golden in colour and the lasagne sheets/pasta should be soft.

Please note all oven temperatures in this article are in degrees Celsius. As a guide 180 degrees Celsius translates to approximately 350 degrees Fahrenheit. Photo by eltpics on flickr.

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