Vegetarian Lasagne

Servings:4
Dish Type:Pasta
Cooking Time:40min
Preparation Time:30min

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Campbells Product used

Vegetable - 500ml

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Ingredients

PUMPKIN LAYER:
1 kg pumpkin peeled and thinly sliced (800gm)
2 med carrots, peeled and thinly sliced
2 onions, quartered
2 cloves garlic
1 tbsp olive oil
2 cups Campbell’s Real Stock Vegetable
SPINACH LAYER:
1 tbsp olive oil
1 onion, finely chopped
2 cups baby spinach
1 can finely chopped tomatoes
6-9 sheets lasagna (depending on sheet size)
1 ½ cups tasty cheddar

Preparation

Step 1

Pre heat oven to 220°C/200°C fan forcedLightly grease a 2.5 litre baking dish.

Step 2

Line a baking tray with baking paper add pumpkin, carrots, onion and garlic. Drizzle with olive oil bake for 30 mins or until cooked through.

Step 3

Meanwhile heat oil in a medium saucepan, add onion and cook for 2 mins, add spinach and tomatoes cook for 2 mins. Set it aside.

Step 4

When your vegetables are cooked, set aside to cool slightly. Place vegetables in a food processor, process and add Campbell’s Real Stock. It should be a runny puree consistency as this helps cook the pasta sheets.

Step 5

Line a baking dish with lasagna sheets. Top with pumpkin mix and tomato mix. Sprinkle half the cheese on.

Step 6

Top with lasagna sheets, pumpkin mix and a final layer of lasagna sheets. Top with tomato mix and sprinkle remaining cheese. You should have 3 layers of pasta sheets.

Step 7

Bake for 30- 40 minutes until cheese is golden and pasta is cooked through.