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Vegetarian Lasagne

A really delicious Vegetarian Lasagne. Full of healthy vegetables and fresh ingredients, this will be a meal that everyone will enoy.

Ingredients

  • 800g butternut pumpkin, peeled, cut into 1cm-thick slices
  • 1-1.5 tbsp olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium red capsicum, chopped
  • 2 medium zucchinis, halved, sliced
  • 1 medium eggplant, chopped
  • 200g button mushrooms, thickly sliced
  • 400g can diced tomatoes with oregano and basil
  • 80g baby spinach
  • 30g butter
  • 2 tbsp plain flour
  • 2 cups reduced- fat milk
  • 1 cup reduced fat grated mozzarella cheese
  • 125g dried lasagna pasta sheets

Method

  1. Preheat oven to 180 degrees/160 degrees fan forced.
  2. Line a baking tray with baking paper.
  3. Arrange pumpkin, in a single layer, on tray. Drizzle with 2 tsp oil.
  4. Bake for 20 minutes or until tender. Set aside.
  5. Heat remaining oil in a heavy-based frying pan over medium heat.
  6. Add onion, garlic, capsicum, zucchini, eggplant and mushroom.
  7. Cook, stirring, for 10 minutes or until eggplant is just tender.
  8. Stir in tomato. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened.
  9. Remove from heat. Stir in spinach. Cover
  10. Set aside for 2 minutes or until spinach has wilted. Season with salt and pepper.
  11. 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.
  12. Remove from heat.
  13. Gradually add milk, stirring to prevent lumps forming. Return pan to heat.
  14. Cook, stirring for 5 minutes or until sauce boils and thickens. Remove pan from heat.
  15. Stir in half the cheese. Set aside.
  16. Lightly grease a 7cm deep, 25cm (base) square baking dish. Spoon half the onion mixture into the dish.
  17. Arrange half the pumpkin over the onion mixture. Place half the lasagne sheets over the pumpkin, breaking sheets to fit.
  18. Repeat layers.
  19. Spoon sauce over top. Sprinkle with remaining cheese.
  20. Bake for 40 minutes or until golden and pasta tender.
  21. Stand for 10 minutes. Serve.

This recipe is versatile – add any veggies you like!

Disclaimer: As always – if any of these ingredients create uncomfortable symptoms, please omit them or replace with an alternative item. If you have personalised nutrition advice from your Gastroenterologist or Dietitian relating to your disease, please prioritise their food advice. 

Submitted by Jessica

Prep time

30 minutes

Cooking time

75-85 mins

Serves

This recipe serves 6