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)
Salt and Pepper
Preheat the Oven to 180°C.
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.
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.
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.