Vegan Vegetable Lasagne

• YIELD: Serves 6 (6 Servings)
• PREP: 15 mins
• COOK: 1 hr 15 mins
• READY IN: 1 hr 30 mins

Ingredients

• 500 Grams Butternut Pumpkin Peeled & Sliced
• 3 Large Potatoes Peeled & Sliced
• 1/2 Head Cauliflower Chopped
• 1 Large Zucchini Sliced
• As many mushrooms as you can handle- button, stemmed Peeled & Sliced
• A bag of baby spinach
• Fresh lasagne Sheets
• Minced Garlic
• 2 Jars Passata
• Salt,Pepper
• Fresh Parsley

Instructions

1. Put the pumpkin, potatoes and cauliflower in a large roasting pan, with some water and the garlic
2. Bake at 180 for 30 mins or until soft (or if you have a the chefs large roasting pan, on the stove, lid on for 15 mins)
3. Add the zucchini and mushrooms for another 5 minutes
4. When the vegies are soft, put them in a bowl and in the same dish, pour some passata in
5. Layer lasagne sheets then vegies and spinach with some more passata, the salt and pepper and parsley
6. Do this until everything is used
7. On the top layer, drop some more passata and a bit of water and either cook on the stovetop for 15 minutes and brown the top in the oven, or bake at 180 for about 30 mins. Sprinkle with vegan 'parmesan'.

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Moderate