Vegetarian Lasagne with Zucchini, Eggplant and Pumpkin

Serves 6

•           400g butternut pumpkin, peeled, cut into small cubes and par boiled

•           1 1/2 tablespoons olive oil

•           1 medium brown onion, finely chopped

•           2 garlic cloves, crushed

•           2 medium zucchini, halved, sliced

•           2 medium eggplant, chopped

•           Marinara sauce Ingredients and procedure (See Below)

•           For White sauce Ingredients and procedure (See Below)

Method

Homemade tomato sauce: Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor add the par-boiled butternut pumpkin to the sauce to make it chunky.

White sauce: Melt 85g butter in a saucepan, stir in 2¼ tablespoon of plain flour, then cook for 2 mins. Slowly whisk in 2 full cups of milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled.

• Heat oven to 200 or 180 degree. Trim ends off egg plant and zucchini, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place egg plant and zucchini on top. Toss with the olive oil, season well, then roast for 15-20mins until lightly browned.

• Reduce oven to 200degree 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.

• To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top, use a silver foil sheet to cover the lasagne to retain its moisture. Bake for 30-35 mins until bubbling and golden on the last 10mins remove the silver foil so crisp up the cheese layer