Ash Gentle's Easy Vegetable Lasagne


  • 600g sheets of Spelt Mountain Bread
  • 400g of pumpkin, peeled and chopped into 2 cm cubes
  • 1 Sweet potato, peeled and chopped into 2 cm cubes
  • 2 Zucchini’s, sliced
  • 1 Eggplant, sliced into rounds
  • 2 Onions, peeled and diced
  • 1 Capsicum, seeds taken out and diced
  • 2 cups of grated cheddar cheese
  • 3 or 4 large tomatoes, chopped
  • 2 cloves of chopped garlic
  •   Your choice of fresh herbs, chopped finely (Parsley, Basil and Oregano)
  •   Olive oil
  •   Salt and Pepper


  1. Preheat the Oven to 180°C.
  2. Oven roast your selected vegetables so they are just a little bit underdone, while you pan fry the tomatoes and onion with some olive oil. Add the garlic and your herbs, as well as salt and pepper. Add a little bit of water and reduce the heat to a simmer to create more of a sauce.
  3. Once the vegetables are semi roasted and the sauce is made, the lasagne is ready to be layered. Use Mountain bread instead of the ‘pasta’ and start by placing a sheet down on the bottom of your baking dish. Place a third of the sauce, vegetables and cheese on the layer. Top with another sheet of Mountain Bread and repeat twice, finishing with a layer of Mountain Bread.
  4. Place the Lasagne in the oven to cook. It will be ready once your vegetables are fully cooked and cheese is melted throughout. Approx. 30-40 minutes.
Always read the label and follow the directions for use.