Vegetarian Roast Butternut, Squash & Eggplant Lasagne

Method

1. • Pre heat the oven to 200°C.

2. • Slice the pumpkin and eggplant into 1 cm thick pieces. Lay a piece of baking paper onto a large oven tray then lay the veg on top. Drizzle with olive oil and season with salt, pepper, cumin and coriander powder. Roast in the oven for 20 minutes.

3. • To make the tomato sauce, start by pan frying the onion, garlic, carrot and celery until soft and golden brown.

4. • Add the tomato puree and stir for a minute or two. Add the tinned and vine tomatoes and bring to the boil. Once boiled, reduce the heat and simmer for 15-20 minutes. Once cooked use a stick blender and pulse the sauce for 2-3 minutes.

5. • To make the white sauce, gently heat the almond milk in a pan. In a separate pan, heat the coconut oil and add the wholemeal flour. Stir with a whisk until you get a sandy texture. Cook this on the stove for about 2-3 minutes ensuring it doesn’t stick. Slowly add the hot almond milk to the flour mixture, continuously stirring. Cook the sauce for another 5 minutes. The consistency you are looking for is a thick gravy. If you need to add a little more milk at this point then do so. Finish by seasoning with salt, pepper and Dijon mustard.

6. • Once the veg is cooked, start to build your lasagne. To do this lay some pumpkin on the bottom of a large roasting dish then spoon 2-3 tablespoons of tomato sauce over the top.

7. • Add a layer of eggplant followed by a layer of lasagne sheets and finally a layer of white sauce. Repeat these layers until you get to the top of the dish or run out of ingredients. Finish the dish with a layer of white sauce and top with breadcrumbs.

8. • Roast in the oven for 25 minutes. 5 minutes before the dish is ready switch on the grill to colour the top of the lasagne.

9. • Serve with a fresh rocket salad with balsamic and olive oil.