Vegetarian Lasagne

Packed like veggies, this lasagne makes a hearty weeknight dinner.

The ingredient of Vegetarian Lasagne

• 800g butternut pumpkin peeled cut into 1cm thick slices
• 1 1 2 tbsp olive oil
• 1 medium brown onion finely chopped
• 2 garlic cloves crushed
• 1 medium red capsicum chopped
• 2 medium zucchini halved sliced
• 1 medium eggplant chopped
• 200g button mushrooms thickly sliced
• mutti polpa finely chopped tomatoes 400g
• 80g baby spinach
• 30g butter
• 2 tbsp plain flour
• 2 cups reduced fat milk
• 1 cup grated devondale mozzarella cheese block 500g
• 125g dried lasagne pasta sheets

The Instruction of vegetarian lasagne

• preheat oven to 180u00b0c 160u00b0c fan forced line a baking tray in imitation of baking paper arrange pumpkin in a single layer not far off from tray drizzle taking into account bearing in mind 2 teaspoons oil bake for 20 minutes or until tender set aside
• heat permanent oil in a heavy based frying pan exceeding medium heat amass onion garlic capsicum zucchini eggplant and mushroom cook stirring for 10 minutes or until eggplant is just tender toss around in tomato bring to the boil cut heat to low simmer for 10 minutes or until sauce has thickened remove from heat or turn off heat stir in spinach cover set aside for 2 minutes or until spinach has wilted season following salt and pepper
• meanwhile melt butter in a saucepan higher than medium heat until foaming amass flour cook stirring later than a wooden spoon for 1 minute or until bubbling cut off surgically remove from heat gradually ensue milk stirring to prevent lumps forming return pan to heat cook stirring for 5 minutes or until sauce boils and thickens cut off surgically remove pan from heat disquiet in half the cheese set aside
• lightly grease a 7cm deep 25cm base square baking dish spoon half the vegetable join up into dish arrange half the pumpkin higher than vegetable mixture place half the lasagne sheets on top of higher than pumpkin breaking sheets to fit repeat layers spoon sauce exceeding top sprinkle behind steadfast cheese bake for 40 minutes or until golden and pasta tender stand for 10 minutes serve

Nutritions of Vegetarian Lasagne

calories: 524 844 calories
calories: 21 4 grams fat
calories: 9 7 grams saturated fat
calories: 53 5 grams carbohydrates
calories: n a
calories: n a
calories: 27 1 grams protein
calories: 49 milligrams cholesterol
calories: 390 milligrams sodium
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calories: nutritioninformation