Vegetable Lasagne

1/2 a butternut pumpkin

Tomato & Herb Sauce (see recipe)

1 cup of cooked spinach

2 onions sliced and sautéed in water

10 gluten free lasagne sheets

Yoghurt Topping (see recipe)

1 cup of grated Mozzarella cheese - low fat

1/4 cup of grated Parmesan cheese

Peel, clean and slice the pumpkin into 1.5cm slices. Brush both sides with Natrim Coconut Oil and bake in a moderate oven until cooked.

Grease a baking dish approximately 28cm x 18cm.

Place in ingredients in layers in the following order:-

Cooked pumpkin

1/2 Tomato & Herb Sauce

Layer of lasagne sheets (5 sheets)

Spinach

Onions

Remaining Tomato & Herb Sauce

Layer of lasagne sheets (remaining 5 sheets)

Yoghurt Topping

Mozzarella Cheese

Parmesan Cheese

Bake in a moderate oven until cooked.

Serves 8-10

Serve with a fresh garden salad

Will keep in the fridge for 2-3 days after baking

Cut into serve size pieces and freeze.

May be assembled 1 day ahead and stored in the fridge until ready to bake.

For variety, replace pumpkin, spinach or onion with vegetables of your choice.