Matt’s Cooking Corner — Grandpa’s Vegetarian Lasagna

Ingredients:

• 800g butternut pumpkin, sliced.
• Olive oil.
• 1 brown onion, chopped.
• 2 garlic cloves, crushed.
• 1 red capsicum, chopped.
• 2 zucchini, sliced.
• 1 eggplant, chopped.
• 200g button mushrooms, sliced.
• 400g can diced tomatoes (oregano and basil).
• 80g baby spinach.
• 30g butter.
• 2 tablespoons plain flour.
• 2 cups milk.
• 2 cups grated mozzarella cheese.
• 125g dried lasagne pasta sheets.

Method:

1. Prep Pumpkin: Preheat oven to 180°C. Roast pumpkin slices with oil for 20 minutes or until tender.
2. Veggie Sauce: Sauté onion, garlic, capsicum, zucchini, eggplant, and mushrooms for 10 minutes. Stir in tomatoes, bring to a boil, then simmer for 10 minutes until thickened. Stir in spinach at the end.
3. White Sauce: Melt butter, add flour, and cook for 1 minute. Gradually stir in milk until thickened, then add half the cheese.
4. Assemble: In a square baking dish, layer the onion/veggie mixture, pumpkin, a little cheese, and lasagne sheets. Repeat layers.
5. Bake: Pour white sauce over the top and sprinkle with remaining cheese. Bake for 40 minutes until golden and tender. Stand for 10 minutes before serving.

Matt Rush