1jarready to use white/bechamel sauce (or Basic White Sauce Recipe)
Low protein cheese
Basil leaves,to garnish
Method
Preheat oven to 200°C.
Peel the butternut pumpkin, slice in half, and scoop out the seeds. Cut into 2-3 centimetre chunks.
Toss the butternut pumpkin with the olive oil, salt and pepper.
Spread out on a baking tray and roast for 25-35 minutes, turning once or twice, until pumpkin is browned and tender.
For the sauce, fry the garlic and onion in the butter on a high heat. Add the capsicum and cook for 5 minutes over a medium heat.
Add the spinach and chopped tomatoes or passata and allow to simmer for 10 minutes.
Add the baked pumpkin into the tomato sauce and season with balsamic vinegar, salt and pepper.
Follow Basic White Sauce recipe to make white sauce, or use ready-to-use jar.
Spoon approximately one third of the tomato mixture over the base of an ovenproof dish and cover with a layer of Loprofin Lasagne sheets, then cover with a layer of white sauce.
Repeat the layers, finishing with Loprofin Lasagne, then cover with white sauce.
Top with low protein cheese, garnish with basil leaves and drizzle with olive oil.
Cover with aluminium foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbling and pasta is cooked . Allow the lasagne to rest a little before serving.