Ingredients

• 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

Method

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.