Vegetarian Lasagne Recipe


1. 800g butternut pumpkin, peeled and sliced into 1cm-thick piece 2. 1 1/2 tbsp olive oil 3. 1 medium brown onion, finely chopped 4. 2 garlic cloves, crushed 5. 1 medium red capsicum, chopped 6. 2 medium zucchini, halved and sliced 7. 1 medium eggplant, chopped 8. 200g button mushrooms, thickly sliced 9. 400g Mutti Polpa Finely Chopped Tomatoe


1. 80g baby spinach 2. 30g butter 3. 2 tbsp plain flour 4. 2 cups reduced-fat milk 5. 1 cup reduced-fat grated mozzarella cheese 6. 125g dried lasagne pasta sheet

Preheat the oven to 180°C/160°C fan-forced and line a baking tray with baking paper. Arrange pumpkin slices on the tray, drizzle with oil, and bake until tender.

Heat oil in a frying pan and cook onion, garlic, capsicum, zucchini, eggplant, and mushroom until softened. Add tomato, simmer until thickened, then stir in spinach. Season with salt and pepper.

In a saucepan, melt butter, add flour, and cook until bubbling. Gradually add milk, stirring constantly, until sauce thickens. Remove from heat and stir in half the cheese.

Lightly grease a baking dish and layer half of the vegetable mixture, half of the pumpkin, and half of the lasagne sheets. Repeat layers.

1. Spoon the sauce over the top layer and sprinkle with remaining cheese. 2. Bake for 40 minutes until golden and pasta is tender.

1. Allow the lasagna to stand for 10 minutes before serving. 2. Serve and enjoy your delicious vegetable lasagna!