Vegetarian Lasagne

This is a hearty, tasty lasagne that's packed full with veggies.  I don't really consider lasagne "easy" when all the elements are made from scratch - there's a fair few steps involved (and lots of dishes in the end!!)  But this one was a big hit, and also suitable to freeze and have on hand.

Ingredients:

800g butternut pumpkin, peeled, cut into 1cm-thick slices
1 1/2 tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
2 medium zucchini, chopped
1 medium eggplant, chopped

400g can corn
200g button mushrooms, chopped
400g can diced tomatoes
30g butter
2 tablespoons plain flour
2 cups reduced-fat milk
1 cup reduced-fat grated cheese
125g dried lasagne pasta sheets

Method:

Preheat oven to 180 degrees/160 fan-forced.  Line a baking tray with baking paper.  Arrange pumpkin on tray and drizzle with 2 teaspoons oil.  Bake for 20 minutes or until tender.

Heat remaining oil in a large frying pan or saucepan over medium heat.  Add onion, garlic, capsicum, zucchini, eggplant, corn and mushroom.  Cook, stirring, to 10 minutes or until eggplant is tender.  Stir in tomato,  Bring to the boil then reduce heat to low and simmer for 10 minutes.

Meanwhile, melt butter in a saucepan over medium heat.  Add flour and cook, stirring with a wooden spoon, for about a minute.  Remove from heat and gradually add milk, stirring to prevent lumps.  Return to the heat and cook, stirring for 5 minutes, or until sauce boils and thickens.  Take off heat and stir in half the cheese.

Grease a lasagne dish or baking dish.  Spoon half the onion mixture in, then arrange half the pumpkin on top.  Place half the lasagne sheets over the pumpkin.  Repeat layers.  Spoon white sauce on top and sprinkle with remaining cheese.  Bake for 40 minutes or until golden.  Serve.

I wanted to get a photo of the inside of the lasagne - but it was devoured so quickly that this was all that was left!