LUSTY LASAGNE

INGREDIENTS: 
800 gm pumpkin (1 cm-thick slices) 1 and 1/2 tbsp olive oil 1 brown onion 2 garlic cloves (crushed) 1 capsicum

2 zucchini 1 eggplant 200 gm button mushrooms (thickly sliced) 400 gm tomatoes with oregano and basil 80 gm baby spinach FOR THE BATTER: 30 gm butter 2 tbsp plain flour 2 cups reduced-fat milk 1 cup reduced-fat grated mozzarella cheese 125 gm lasagne pasta sheets
METHOD: 
For the batter, melt the butter in a saucepan until it foams. Add flour. Cook, stirring with a wooden spoon for a minute. Remove from heat. Gradually add milk, stirring to prevent lumps from forming. Return pan to heat. Cook until sauce thickens. Remove pan from heat. Stir in half the cheese. Keep aside. Preheat oven to 180°C/160°C. Line a baking tray with baking paper. Arrange pumpkin, in a single layer. Drizzle with 2 tsp oil. Bake until tender (20 minutes). Keep aside. Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini, eggplant and mushroom. Cook, stirring, till eggplant is just tender. Stir in tomato. Bring to a boil. Reduce heat to low. Simmer until sauce has thickened. Remove from heat. Stir in spinach. Cover and set aside for 2 minutes. Season with salt and pepper. Lightly grease a one-finger deep square baking dish. Spoon half the onion mixture into it. Arrange half the pumpkin over it. Place half the lasagne sheets over pumpkin, breaking sheets to fit. Repeat layers. Spoon sauce over top. Sprinkle with remaining cheese. Bake for 40 minutes. Let it settle for 10 minutes before eating.