A meat-free take on classic lasagne, this delicious, freezable meal will help you get your vegie serves with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This vegetable lasagne recipe serves 6, and you could prepare it in smaller containers – ramekins – to make easily freezable portions.

Ingredients
1 kilogram (2lb) kent pumpkin, skin on, cut into thick wedges
5 large zucchini (750g), sliced thickly lengthways
1/2 small cauliflower (500g), cut into small florets
1/4 cup (60ml) extra virgin olive oil
1 large onion (200g), chopped
3 trimmed celery stalks (300g), chopped
1 large carrot (180g), chopped
1/2 cup (125ml) white wine
800 grams (1½lb) canned chopped tomatoes
1 bay leaf
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
270 grams (8½oz) bottled chargrilled red capsicum (bell peppers), drained, sliced
500 grams (1lb) fresh ricotta
3/4 cup (180ml) milk
1 cup (80g) finely grated parmesan
280 grams (9oz) fresh lasagne sheets (Gluten Free is a great alternative)

Om Nom Nom Mama Substitutions
– White Wine
nonalcoholic wine, white grape juice, apple juice, apple cider, chicken broth, or water
– Tomatoes
2 1/2 cups chopped, peeled fresh tomatoes, simmered about 10 minutes
– Bay Leaf
1/4 teaspoon crushed
Basil
1 teaspoon oregano or thyme
Thyme
basil, marjoram, oregano, or savory
Oregano
thyme, basil, or marjoram
– Milk
1/2 cup evaporated milk plus 1/2 cup water or nonfat dry milk prepared as directed on package

Instructions:

Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
Place pumpkin, zucchini and cauliflower on separate oven trays. Drizzle with 1½ tablespoons of the oil; season with salt.
Roast pumpkin for 10 minutes. Add zucchini and cauliflower; roast for a further 30 minutes or until vegetables are tender. Reserve four slices of zucchini for the top. Reduce oven to 180°C/350°F.
Heat remaining oil in a large deep-frying pan over medium heat; cook onion, celery and carrot, stirring, for 10 minutes or until soft. Add wine; bring to the boil. Boil for 5 minutes or until most of the wine is evaporated.
Stir in tomatoes, herbs, capsicum and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until thickened slightly. Season to taste.
Process cauliflower until smooth. Transfer to a medium bowl; stir in ricotta, milk and ¾ cup of the parmesan. Season.
Spoon 2 tablespoons of the tomato mixture over base of a 20cm x 30cm (8in x 12in) ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, zucchini and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved zucchini. Sprinkle with remaining parmesan.

Om Nom Nom Notes:
Bake for 45 minutes or until lasagne sheets are tender. Top with extra basil leaves, if you like; serve.

To evenly roast the vegetables, rotate oven trays during cooking.

You can remove the skin from the pumpkin if you prefer.