Roast Vegetable Lasagne...

Serves: 4-6

Ingredients:

   1 1/2 tablespoons extra virgin olive oil

   125g dried lasagne pasta sheets

   1 garlic clove, sliced

   800g butternut pumpkin, peeled, cut into 1cm-thick slices

   1 medium eggplant, cut into 1cm-thick slices

   1 medium red capsicum, cut into two finger width slices

   1 medium brown onion, finely chopped

   2 garlic cloves, crushed

   2 medium zucchini, halved lengthways, cut into 1cm-thick slices (long thin strips)

   200g button mushrooms, thickly sliced

   400g can diced tomatoes

  Small to medium sized handful basil, chopped

   Small handful oregano, chopped

   80- 100g English spinach, washed

   Salt and pepper

Béchamel Sauce (basic white sauce):

   60g vegan spread

   4 tbsp. GF/WF plain flour

   4 cups rice or oat milk
(rice milk has a slightly sweet taste, I prefer to use oat in recipes like this)

   1tsp. nutmeg

Method:

1. Preheat oven to 180°C/160°C fan-forced. Line a few baking trays with baking paper (or just do it all in batches). Arrange pumpkin, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside. Repeat the process for the eggplant, zucchini and capsicum, but with less time- each should be soft on the inside, slightly crispy on the outside.
2. Heat remaining oil in a skillet over medium heat. Add onion, garlic and mushroom. Cook, stirring, for 5-7 minutes or until mushrooms are just tender. Stir in tomato. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened. Remove from heat. Season with basil, oregano, salt and pepper, cover and set aside.
3. Meanwhile, melt spread in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until bubbling. Remove from heat. Add nutmeg and gradually add milk, stirring to prevent lumps forming. Return pan to heat. Cook, stirring, for 5 minutes or until sauce starts to boil and thickens. Remove pan from heat and set aside.
4. In a medium baking tray rub the garlic slices into the tray. Spread about 1/3 of the onion tomato sauce mix into the tray. Arrange 1/3 roast vegetable over the onion tomato mix. Cover with Spinach leaves and place 1/3 of the lasagne sheets over the top, breaking sheets to fit.
5. Repeat this layer again but before placing the sheets spoon half the béchamel sauce over the spinach then top with the lasagne sheets. Repeat layer for the final time, sprinkle fresh herbs or paprika over the béchamel sauce.
6. Cover dish with baking paper, then foil. Bake lasagne for 30 minutes. Bake, uncovered, for a further 10 minutes or until the top is bubbling and golden. Allow to rest for at least 15 minutes (this will ensure the lasagne holds together better).
   Serve.

I served mine with a side salad and a Garlic Almond Basil Pesto Pizza.