Vegetable Lasagne

Ingredients

• 2 tbsp vegetable oil
• 1 onion chopped
• 1 cup raw pumpkin, grated
• 1 clove garlic chopped
• 1 green capsicum, seeded and chopped
• 250g mushrooms
• 400g can tomatoes
• 3 tbsp tomato puree
• 2 tsp fresh (or ½ tsp dried basil, chopped)
• 2 tsp fresh (or ½ tsp dried oregano, chopped)
• ground pepper to taste
• 3 zucchini, thinly sliced diagonally
• 175g fresh spinach lasagne
• 1 egg
• 1½ cups EASIYO yogurt
• ¾ cup coarsely grated parmesan cheese

Method

Heat the oil in a saucepan. Add the onion, pumpkin and garlic. Gently fry for 5 minutes.
Add the green pepper and mushrooms and cook for a further 5 minutes.
Add the tomatoes an their juice, tomato puree, herbs and seasonings.
Bring to the boil, then gently simmer for 20 minutes until the sauce is thickened, stirring occasionally.

Cook the zucchini until just tender. Drain well to remove excess moisture.
Pour half the tomato mixture into the base of an ovenproof dish.
Top with half the zucchini and then arrange half the lasagne on top.
Repeat the layer.

In a small bowl beat together the egg, yogurt, and ¼ cup of cheese.
Spoon over the lasagne. Sprinkle with remaining cheese.
Cook at 190 °C for 40-50 minutes until golden.
Serve hot.

Variations/Comments

Small sprigs of fresh herbs can be frozen in bags.
Larger quantities can be processed with a little water and frozen in ice cubes and kept for 6 months

Serves

4-6

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