Hearty Vegetable Lasagne

Serves 6

Ingredients

  • 700g Pumpkin, Peeled, Cut Into 1cm- Thick Slices
  • Vegetable oil, for cooking
  • 2 tbsp. Olive Oil
  • 1 pc large Onion, Sliced
  • 3 cloves Garlic, Crushed
  • 3 MAGGI cube Fortified
  • 1 pc Red Capsicum, Diced
  • 2 tbsp. Tomato paste
  • 2 pc Zucchinis, Thinly Sliced
  • 1 cup fresh Button Mushrooms, Sliced
  • 5 pcs Diced Tomatoes
  • 1/2 cup Basil, Chopped
  • 1/2 tsp. Oregano
  • 2 tbsps. Plain Flour
  • 1 1/2 cups Milk
  • 2 tsp Finely Chopped Rosemary
  • 1 tsp Finely Chopped Thyme
  • 4 cups Spinach, blanched and chopped
  • 125g Instant Lasagne Sheets
  • 3 cups, shredded Mozzarella cheese

Preparation

  1. Preheat oven 180°C, grease the baking tray with butter. Arrange pumpkin, in a single layer, on tray. Bake 20 minutes or until pumpkin is tender, reserve.
  2. Meanwhile, olive oil in a large frying pan over medium heat. Add onion, garlic and fry them to golden brown. Add tomato paste and continue frying for a minute. Add capsicum, zucchini, and mushrooms; cook for 5 minutes. Add fresh tomatoes and basil; Crumble in MAGGI cube Fortified, stir and bring to boil, simmer for 10 minutes. Remove from heat. Reserve.
  3. Heat vegetable 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, oregano 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 lasagna sheets (if necessary break sheets to fit dish), scatter some cheese. Repeat layering with remaining vegetable mixture, pumpkin, spinach, lasagna sheets and cheese.
  5. Spoon white sauce over the top; scatter with the remaining cheese and bake at 180°C for 50 minutes or until bubbling and golden as well as cooked through. Take the Lasagne out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the Lasagne will last a week in the fridge.