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Recipe from a Reader
Pumpkin Lasagna

From Jaana:

Ingredients:

Use assorted, cubed/chopped vegetables: red, green, yellow peppers (at least two), a couple of zucchinis,1/4 broccoli or some long beans, 1/3 aubergine, a handful of mushrooms, maybe one finely chopped carrot, etc etc, 1 finely chopped large onion plus about three or four cloves of crushed garlic, and place all on an oven tray, drizzled with a little bit of olive oil, season generously with fresh black pepper. Remember, all the vegetables will be replacing the usual Bolognese mixture, needing to cover the area of the lasagna dish three times. Roast the veggie mixture for 30-40 minutes in 200C preheated oven, turning veggies over every now and again so that they're not too soft, but have a nice biting consistency.

Directions:

Mix two tins of crushed tomatoes (plain/Italian etc) with a tube of low-salt tomato puree, simmer for 20 minutes. Mix tinned tomato/puree with the roast veggies, and check for seasonings. Add 1/2 cup of fresh chopped basil, 1 tsp of dried oregano and a glass of red wine. Get a tin of low-fat pumpkin soup, mix with a little water to make a thickish paste and warm up in a pot or microwave. Layer onto a large lasagna dish a third of the veggie mix, then spinach/whole meal lasagna sheets, and a thinnish layer of the pumpkin soup. Add another layer and the last one, finishing off with a 1/2 to 1 cup of pumpkin seeds sprinkled on top (so that you can just see the pumpkin sauce underneath). Once the lasagne ingredients have all been layered, and pumpkin seeds scattered over the pumpkin sauce/soup, it should be baked in 200C oven for about 30-40 minutes. Bon appetit!