Rated 4.33 out of 5 based on 3 votes
- 2 Tbls olive oil
- 900 g organic butternut pumpkin
- 1 x organic large brown onion
- 2 x organic garlic cloves
- 2 x organic zucchini
- 1 x green capsicum
- 1 x large eggplant
- 200 g button mushrooms
- 400 g canned diced tomatoes
- 100 g baby spinach
- 30 g organic butter
- 2 Tbls spelt flour
- 2 cups organic milk
- 1 cup buffalo mozzarella
- 125 g organic lasagne sheets
Preheat oven to 180Â°C/160Â°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside.
Heat remaining oil in a frying pan over medium heat. Add onion, garlic, capsicum, zucchini, eggplant and mushroom. Cook, stirring, for 10 minutes or until eggplant is just tender. Stir in tomato. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened. Remove from heat. Stir in spinach. Cover. Set aside for 2 minutes or until spinach has wilted. Season with salt and pepper.
Meanwhile, melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until bubbling. Remove from heat. Gradually add milk, stirring to prevent lumps forming. Return pan to heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove pan from heat. Stir in half the cheese.Set aside.
Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon half the onion mixture into dish. Arrange half the pumpkin over onion mixture. Place half the lasagne sheets over pumpkin, breaking sheets to fit. Repeat layers. Spoon sauce over top. Sprinkle with remaining cheese. Bake for 40 minutes or until golden and pasta tender. Stand for 10 minutes. Serve.
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I love veggie lasagne, looking forward to trying this recipe!
Looks yum! You should make the pic with the golden brown baked finished product your main photo. Gooey be bechemel goodness is always a winner!