Vegetable Lasagna ala Bonsay

Serves: 6

Ingredients:
4 lasagna sheets
400gr pumpkin, slice to 5mm thick
1tbs olive oil
1 red capsicum, chopped
3cups diced eggplants
3cups diced zucchini
100gr baby spinach
1cup Parmesan cheese
1cup mozzarella cheese
1small brown onion
1tsp dry thyme
Salt and pepper to taste
1can of 500ml tomato sauce
3cups ragout

Method:

1. Preheat oven to 200C. On a tray, grease with oil and line pumpkin slices. Drizzle with some oil and salt, and bake for 20minutes or until tender
2. Meanwhile, heat a pan and put oil. Stir fry onion and thyme until fragrant. Put in eggplant and cook until tender. Add in capsicum and zucchini, and stir until cook
3. Add in the tomato sauce to the vegetable, close the pan and let the vegetable cook until tender. Add a little hot water if needed, and season with salt and pepper
4. Once the vegetable in the pan cooked, set aside from fire and add in spinach. Mix until spinach wilted. Set aside
5. Preheat the oven to 180C
6. Assemble the lasagna in a 25cm x 25cm x 7cm thick oven proof container
7. Drizzle tomato sauce for the base and line the lasagna sheet over. Line some pumpkin slices, and spoon vegetable in tomato sauce over. Top up with 1 cup ragout, sprinkle with 1/4 cup of parmesan and 1/4 of mozzarella, then cover with lasagna sheet
8. Repeat the above steps until the vegetable was used up, cover with the last lasagna sheet. Sprinkle the rest of the cheese over, and bake for 40minutes or until lasagna is cooked and cheese are melted