Vegetarian Lasagne

taste.com.au

Dainey

800g butternut pumpkin, peeled, cut into 1cm-thick slices

1 ½ tbsp olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

1 medium red capsicum, chopped

2 medium zucchini, halved, sliced

1 medium eggplant, chopped

200g button mushrooms, thickly sliced

Mutti Polpa Finely Chopped Tomatoes 400g

80g baby spinach

30g butter

2 tbsp plain flour

2 cups reduced-fat milk

1 cup grated Devondale Mozzarella Cheese Block (500g)

125g dried lasagne pasta sheets

Directions at taste.com.au

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