INGREDIENTS:

- 300g fresh lasagne sheets

- 1/2 a butternut pumpkin, peeled, deseeded & thinly sliced

- 1 teaspoon maple syrup

- 1/2 teaspoon cumin seeds

- 1 large zucchini, sliced into discs

- 1 eggplant, sliced into discs

- 1 red capsicum

- 1 packet of frozen spinach (250g), defrosted

- 250g fresh ricotta

- 1/2 cup chopped parsley

- EVOO

- Salt

- 1/2 tin crushed tomatoes

- 200g cheddar or mozzarella cheese, grated

LENTIL BOLOGNESE LAYER:

- 1 brown onion, finely diced

- 1 clove garlic, finely diced

- 1 tin brown or green lentils, rinsed & drained

- 1 carrot, finely diced

- 4 mushrooms, finely diced

- 1 teaspoon smoked paprika

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric

- 1 teaspoon ground coriander seeds

- Salt

- 1/2 tin crushed tomatoes

WHITE SAUCE:

- 50g butter

- 1/2 cup flour

- 1 cup milk (more if required depending on thickness)

METHOD:

1. Pre-heat the oven to 180 degrees Celsius.

2. Line baking trays with baking paper and brush with olive oil. Place pumpkin, zucchini and eggplant slices on the trays, brush with olive oil and sprinkle with salt. Top the pumpkin with maple syrup and cumin seeds. Bake veggies in the oven for 40 minutes or until soft.

3. Place the capsicum in the oven whole for 45 minutes or until the skin has blackened and the flesh has softened. Once cooked, peel the skin off and remove the seeds.

4. Mix the ricotta with the chopped parsley and a pinch of salt. Set aside

5. To make the lentil layer, heat a large frying pan over medium-high heat and add a drizzle of olive oil. Add the spices and onions and cook until transparent. Add the garlic, carrots and mushrooms and stir for 5 minutes. Add the tomatoes and salt to taste. Stir until all veggies are soft.

6. To make the white sauce, melt the butter in a small saucepan over low-medium heat. Add the flour and stir for a few minutes. Get a whisk ready and slowly add the milk, whisking continuously. If the sauce gets thick quickly, gradually add more milk until desired consistency is achieved. Turn the heat off, add the cheese and stir until melted.

7. To assemble the lasagne, brush the baking dish with some olive oil and place one lasagne sheet on the bottom. Add the lentil bolognese, a sprinkle of cheese and top with another lasagne sheet. Next add the ricotta mix and spinach. Top with another lasagne sheet and layer the remaining roasted veggies with the grated cheese. Top with a final lasagne sheet and spread with the tomatoes and white sauce. Top with fresh thyme and coming seeds

8 Bake in the oven for 45 minutes or until the top is golden brown