260g pumpkin, peeled and sliced into chunks
1 medium kumara, peeled and sliced into chunks
1 zucchini sliced into rounds
6 medium white mushrooms thickly sliced
1 red pepper, de-seeded and sliced into thick strips
1/4 cup plain flour
2 cups hot milk
1/2 cup grated cheese
Sea salt and cracked black pepper
300ml tomato pasta sauce
3-4 fresh lasagne sheets
2 tbsp Parmesan, grated
- Prepare the oven to 175C. Heat a large pot of water and cook te pumpkin and kumara for 4-5 minutes until just tender when pierced. Add the zucchini, mushrooms and pepper to the water and cook for a further minute. Drain the veggies and spread them out on a large tray.
- To make the cheese sauce, melt the butter in a medium sized saucepan until bubbling, then add the flour and cook for 2-3 minutes until pale and golden. Gradually add the hot mill while stirring, until smooth. Summer for 4-5 minutes, add the cheese and season well. Remove from the heat and let cool.
- Spoon about 1/4 of the pasta sauce over the base of a 28 x 19cm baking dish. Add a sheet of pasta, then layer it cheese sauce, pasta sheets, tomato sauce, veggies, until you have finished. The cheese sauce should be on the top. Sprinkle with parmesan.
- Bake for 40-50 minutes until its golden and bubbling (pierce pasta to check its cooked). Allow to cool for ten minutes before cutting. Serve with a fresh green salad as a side dish.