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Healthy Veggie Lasagne
Pumpkin Puree is a surprising addition to this speedy lasagne that lightens up a family favorite.
Preheat oven to 200C or 350F.
Slice into rounds.
Layer Eggplant and salt in a colander and allow water to bead out onto the eggplant.
Wait a few minutes for salt to draw water out. Dry/ wipe excess salt and water off the eggplant.
Lightly coat the bottom of your baking dish with a spoonful or two of sauce and build the layers from there.
Place all the tomatoes at the bottom of the baking dish and season with S&P. Cover with a layer of lasagne sheets.
Add layer of pumpkin puree.
Add layer of Eggplant or zucchini then a layer of lasagne sheets.
Cover with remaining sauce and shredded cheese.
Bake Covered at 200C for 45 minutes. Remove the foil/ cover and let the cheese brown for a few extra minutes.
Remove from oven and serve immediately.
10 servings