Creamy pumpkin & veg lasagne

Serves 4 - 6

Other Mains:

Persian Rice with Broad Beans

Veggie filling:

Sauces & Creamy pumpkin topping:

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 ¼ 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.