Vegetable Lasagne 

Ingredients

• 1 eggplant, cut into 1cm pieces
• Olive oil, 1/3 cup
• 600g butternut pumpkin, peeled & cut into 1cm squares
• 200g sweet potato, peeled & cut into 1cm squares
• 200g cup mushrooms, thinly sliced
• 2 zucchini, halved and sliced
• 1 garlic clove, crushed
• 100g baby spinach leaves
• 2 x can chopped tomatoes
• 6 fresh lasagne sheets
• 1 brown onion, finely chopped
• 1/2 cup chopped fresh basil
• 2 cups skim milk
• 80grams butter
• 1 tablespoon flour
• 100g (1 cup) coarsely grated light mozzarella

Method

1. Prehead oven to 180degrees (gasmark 4), lightly drizzle chopped pumpkin and sweet potato with olive oil. Roast until soft & set aside.
2. Heat pan and add eggplant, garlic, onion, mushrooms, zucchini & basil into a pan on medium heat & cook until all items are soft. Add tinned tomatoes, pumpkin, spinach, sweet potato and stir through.  It looks a little messy at this stage
3. In a separate pan heat butter until its bubbly, add flour and stir rapidly with a whisk until it forms together.  Add milk whilst continually stirring the mixture so it doesn’t get lumpy.  It will take around 10 mins for the mixture to thicken. Once it does add the parmesan cheese.
4. Place a layer of your vege mixture on the bottom of your baking dish.  Add layer of pasta & repeat the process
5. For your final layer spread vege mix on top and pour white sauce over the top  Sprinkle with the mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15-20 minutes or until golden and cooked through.
6. Leave for 10 minutes before serving.

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