Pumpkin lasagne

Hannah's Pumpkin Lasagne

Recipe thanks to Hannah Taylor from Rochester Early Learning

Lasagne ingredients

• 500g pumpkin thinly sliced
• 1 cup lentils
• 2 cups spinach
• 1 cup grated/finely chopped vegetables (I use carrot, zucchini, capsicum)
• 1 cup grated cheese
• 1 jar pasta sauce (we use dolmio tomato onion and garlic or red wine)
• 1 packet Lasagna sheets

White sauce ingredients

• 1 cup milk
• 2 tbsp margarine/butter
• 2 tbsp plain flour
• Handful Parmesan cheese
• Salt and pepper to taste

White sauce instructions

• Melt butter in saucepan, add flour and stir until combined
• Slowly add milk and keep mixing until desired thickness
• Add cheese, and salt and pepper

Lasagne

• In a bowl mix lentils, grated vegetables and pasta sauce
• Make a layer of the sauce mix on the bottom of your dish
• Create a layer of lasagna sheets
• Layer spinach, then pumpkin, then sauce mix
• Depending on how deep your dish is repeat the layers until close to the top
• Layer lasagna sheets
• Layer white sauce mix and top with cheese
• Cook in oven at 180 degrees for 30-45 mins or until golden brown on top