Roasted pumpkin, sweet potato and mushroom lasagne

This roasted pumpkin, sweet potato and mushroom lasagne is a great twist on traditional meat lasagne. It’s also good for you – it’s low GI and filled with fibre and sodium. Not to mention it’s packed full of flavour and is easy to make.

Serves 4

Ingredients

• 200g pumpkin, diced into 1cm cubes
• 200g sweet potato, diced into 1cm cubes
• 1 large sprigs rosemary
• 2 cloves crushed garlic
• 500ml skim milk
• 1/2 onion
• 1.5 tbsp plain flour
• 125g cottage cheese
• 100g sliced mushrooms
• 1/2 sliced shallot
• 25g grated reduced fat cheese
• 120g dried lasagne sheets
• pepper to taste

Method

1. 1. Preheat oven to 200 degrees
   2. Mix pumpkin, sweet potato, rosemary, garlic and pepper in a bowl
   3. Place on a grease tray and bake for 20 minutes until golden
   4. Scald milk with onion and let sit for 10 minutes. Dilute the flour with a little water, add to the milk, simmer for 5 minutes and add the cheese.
   5. Spray lasagne dish with cooking oil and add a layer of lasagne sheets. Add 1/4 of the sauce and 1/4 of the pumpkin, potato, mushroom and shallot. Continue until all ingredients used
   6. Sprinkle with grated cheese. Bake for 35-45 minutes and rest before serving.