Creamy pumpkin & veg lasagne

Serves 4 - 6

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Creamy pumpkin & veg lasagne

Ingredients

  • 250g lasagne sheets
  • Handful breadcrumbs
Veggie filling:
  • 1/2 butternut pumpkin, sliced lengthways into 5mm pieces
  • 2 large field mushrooms
  • 1 clove garlic, minced
  • 1 tbsp dairy-free margarine
  • 1/2 eggplant, thickly sliced lengthways
  • 1 red capsicum, de-seeded & sliced in half
  • 1 tomato, thinly sliced
  • 1 zucchini, thinly sliced lengthways
  • Handful basil, chopped
  • Olive oil, approx. 3 tablespoons
  • Salt and pepper to taste
Sauces & Creamy pumpkin topping:
  • 500g of your favourite ready-made pasta sauce
  • 3 tbsp dairy-free margarine
  • 3 cups dairy-free milk
  • 6 tbsp plain flour
  • 2 tbsp salt (or to taste)
  • 1/2 butternut pumpkin, roughly cut into 5cm chunks
  • 1 container (227g) Tofutti cream cheese

Directions

  1. Preheat fan-forced oven to 180 degrees
  2. PART 1: Prepare the vegetables for the filling
    • On a lined baking tray, place evenly-spaced pumpkin chunks and drizzle with olive oil. Season with salt and pepper and roast for approx 40 mins (or until corners start to brown)
    • Butter the mushroom gills with dairy free margarine and minced garlic. Place upturned on a small baking dish, and roast for 20-30 mins. Then cut into thick slices.
    • Take sliced eggplant, pumpkin slices and capsicum, drizzle with olive oil and sprinkle with salt and roast for 20 mins
    • Once the capsicum has cooked, place it in a zip-lock bag for at least 15 mins to sweat. Then peel off the skin and slice the capsicum into strips.
    • Set all of your vegetables aside.
    PART 2: Prepare the sauces & creamy pumpkin topping
    • White sauce: on a hot stove melt 3 tablespoons margarine. Add flour and ΒΌ cup dairy-free milk to create a smooth paste, then add the rest of the milk while stirring constantly. Add salt to taste. Then turn heat off and set aside.
    • Creamy pumpkin topping: in a large mixing bowl, mash together the roasted pumpkin chunks and tofutti cream cheese until well blended.
    PART 3: layer & cook lasagne
    • In a 28 x 17 x 6cm baking dish, spread a thin layer of the pasta sauce
    • Place first layer of pasta sheets down and start creating your lasagna layers.
    • Tip: Use a serrated knife to 'saw' pasta sheet pieces to fit into your baking dish - you want to cover as much surface area as possible while avoiding overlap.
    • Use a large spoon to spread white sauce and pasta sauce across each layer (approx 3/4 cup of white sauce, 1/2 cup pasta sauce per layer). This is not only important for the pasta sheets to cook properly - but will ensure a creamy and saucy lasagne!
    Suggested layering:
    • Bottom layer: Pumpkin slices
    • Layer 2: red capsicum & mushrooms
    • Layer 3: eggplant & zucchini
    • Layer 4: tomato and basil
    • Top Layer: spread the remaining pasta sauce and white sauce on the top layer of pasta, and then spread the creamy pumpkin mix. It should be evenly spread to form a delicious 'seal' to the dish -- so be sure to spread it right to the edges.
    Then bake:
    • Cover dish with foil and place in the oven for 45 min.
    • Then remove from oven and sprinkle with breadcrumbs. Place back into oven uncovered for about 10-15 min or until brown crust forms.
    • Use a skewer to test if the pasta is cooked. If it needs a little longer, you can cover it again and put it back in the oven.

Variation

    Gluten Free option:

    Replace wheat pasta with gluten free pasta sheets
    Instead of bread crumbs use sesame seeds, or gluten-free breadcrumbs.

    The order of the layers is completely interchangeable - have a bit of fun with it!
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