Vegetarian lasagne recipe

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

0:40 Prep | 1:20 Cook | 4 Servings | Capable cooks

Ingredients

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
1 medium red capsicum, chopped
2 medium zucchini, halved, sliced
1 medium eggplant, chopped
200g button mushrooms, thickly sliced
400g can diced tomatoes with oregano and basil
80g baby spinach
30g butter
2 tablespoons plain flour
2 cups reduced-fat milk
1 cup reduced-fat grated mozzarella cheese
125g dried lasagne pasta sheets

Get the Recipe: Vegetarian lasagne