Vegetarian Lasagne


  • 700g
    pumpkin, peeled, cut into 1cm thick slices
  • spray oil, for cooking
  • 2 tbsp
    olive oil
  • 1 medium (80g)
    onion, sliced
  • 3 cloves
    garlic, crushed
  • 1
    red capsicum, diced
  • 2
    zucchinis, sliced
  • 200g
    button mushrooms, sliced
  • 1 can (400g)
    diced tomatoes
  • 1/2 cup
    basil, chopped
  • 2 tbsp
    plain flour
  • 1 ½ cups (375mL)
  • 2 tsp
    rosemary, finely chopped
  • 1 tsp
    thyme, finely chopped
  • 4 cups (80g)
    baby spinach
  • 125g
    instant lasagne sheets

How to Cook

Prep Time: 30 minutes | Cooking Time: 90 minutes
  1. Preheat oven 180°C, grease and line baking tray with non-stick baking paper. Arrange pumpkin, in a single layer, on tray; spray with oil. Bake 20 minutes or until pumpkin is tender, reserve.

  2. Meanwhile, heat 1/2 oil in large frying pan over medium heat. Add onion, garlic, capsicum, zucchini, and mushrooms; cook for 5 minutes. Add tomatoes and basil; bring to boil, simmer for 10 minutes. Remove from heat. Reserve.

  3. Heat remaining oil in a small saucepan over medium heat, add flour; cook, stirring until mixture thickens and bubbles. Gradually add milk, stir until mixture boils and thickens. Stir in rosemary and thyme, set aside.

  4. Lightly grease a large oven-proof dish. Spoon half the reserved vegetable mixture into dish; top with half the reserved pumpkin, half the spinach; and top with half the lasagne sheets (if necessary break sheets to fit dish). Repeat layering with remaining vegetable mixture, pumpkin, spinach and lasagne sheets.

  5. Spoon white sauce over the top; bake for 50 minutes, or until cooked through. Stand for 10 minutes; serve