So Yummy Vegetarian lasagna

Directions

Tomato base

Sauté half a finely chopped brown onion, add chopped basil, parsley oregano and tomatoes.

Salt, pepper and sugar to taste.

Vegetables

Roast pumpkin in 2cm thick slices until soft.

Cut eggplant into 2cm thick slices, rub with salt on both sides and wait for half an hour.

Rinse and dry eggplant slices, and fry with a small amount of oil on both sides until very soft.

Spinach and ricotta

Blanch spinach and squeeze dry.

Roughly chop spinach. Sauté half a finely chopped onion with crushed garlic.

Combine chopped spinach, onion, garlic and ricotta cheese in a bowl.

Cheese sauce

Melt butter in a saucepan, remove from heat and stir in flour.

Stir over a low heat for 1 to 2 minutes.

Remove from heat and add milk VERY gradually.

When all milk is added return to heat until hot, add beaten egg and tasty cheese, stir until melted.

Layers

Base: Tomato base then pasta sheets

Layer 2: A layer of eggplant, a layer of pumpkin then a thin layer of tomato base. Top with pasta.

Layer 3: Spinach and ricotta mix, remaining tomato base and then pasta.

Top: cheese sauce, sprinkle with parmesan.

Bake:

Cover with foil and bake at 200°C for about 45 minutes [or until hot through], remove foil and cook at 150°C for 10 to 15 minutes.

Refrigerate leftovers before dividing into single serves to freeze, will last in the freezer for months.