800g butternut pumpkin, peeled, cut into 1cm-thick slices
1 1/2 tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
1 medium red capsicum, chopped
2 medium zucchini, halved and sliced
1 medium eggplant, chopped
400g can diced tomatoes
80g baby spinach
2 tbsp basil
2 tablespoons plain flour
2 cups milk
1 cup mozzarella cheese
8 dried lasagne sheets
Preheat oven to 180°C.
Toss pumpkin in 2 teaspoons of oil and arrange in a single layer, on tray lined with baking paper.
Bake for 20 minutes or until tender. Set aside.
Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, mushrooms, capsicum, zucchini and eggplant.
Cook, stirring, for 10 minutes or vegetables are tender.
Stir in tomatoes and bring to the boil.
Reduce heat to low and simmer for 10 minutes or until sauce has thickened.
Add spinach and basil and stir gently for one minute or until spinach has just wilted.
Season with salt and pepper and set aside.
Melt butter in a saucepan over medium heat until foaming.
Add flour and 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 and cook, stirring, for 5 minutes or until sauce boils and thickens.
Remove pan from heat and stir in half the cheese.
Lightly grease a rectangular baking dish (16x 28cm)
Spoon half the vegetable mixture into the dish.
Place half the pumpkin over the vegetable mixture.
Arrange half the lasagne sheets over the pumpkin.
Spoon cheese sauce over top. and sprinkle with remaining cheese.
Bake for 40 minutes or until golden and pasta is tender.
Stand for 10 minutes before serving.
Cooked and uncooked lasagne may be frozen.
Cover with plastic wrap and foil to seal.
Remove plastic wrap before reheating.