Super Amazing Vege Lasagne

Serves about 6.

Ingredients:

Big chunk of pumpkin
2 decent sized red kumara
2 cloves of garlic (or 1 tsp minced garlic)
1 big onion
bit of butter
wee bit of sweet chili sauce (optional)
big handful of fresh spinach
1 big carrot
some lasagne pasta or sheets
tin of watties tomato and mushroom pasta sauce
1 or 2 big mushrooms
cheese/white sauce: milk, flour, butter, cheese, tiny bit of mustard
mix of seeds to go on top
extra grated cheese

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1. Chop up the onion finely, and sauté with the chopped/minced garlic until the onions are colourless but not browned.
2. scoop the seeds out of the pumpkin, peel and chop into chunks.
* peel and chop the kumara into chunks too.
* stick the pumpkin and kumara chunks in the microwave for about 5 mins on HIGH so they get soft enough to mash.
* mash the kumara and pumpkin with a tiny bit of butter, then add in the onion and garlic mixture, and finally a bit of sweet chili sauce if you want.

3. While the stuff is in the microwave, if you have lasagne pasta, put it on to boil, if you have lasagne sheets, start laying them in your dish.

4. Wash and chop up the fresh spinach

5. Peel and slice the carrot very thinly.

6. Peel and chop up the mushroom

7. Make a white cheese sauce with the milk, flour, butter, cheese, tiny bit of mustard.
* make sure it is thickish.

8. Start putting the lasagne together:
pasta sheet
pumpkin mash layer
spinach layer
pasta sheet
cheese sauce layer
mushroom and carrot layer
tomato and mushroom sauce layer
pasta sheet
sprinkle with cheese and seeds

Or, put it in whatever order you want, its up to you :}

9. Bake in a moderate oven (180C/350F) for about 45mins, until the cheese has melted and bubbled and stuff.
10. Let cool for a few mins, and serve straight out of the dish with salad or whatever :}

NB: leftovers can be kept in the fridge for a few days, or in portion sizes in the freezer for a month or so.