Pumpkin Lasagne
From: Jaana Salo - New Zealand

This is a real 'store cupboard' recipe - you could use whatever vegetables are available in your house, hence ...

...see below for possible ingredients:

Use assorted vegetables: red, green, yellow peppers, zucchinis, broccoli, aubergine, mushrooms, carrots, etc etc, onions chopped roughly plus about three or four cloves of crushed garlic, and place on an oven tray, drizzled with a bit of olive oil, season with salt and black pepper. Roast for 30 minutes, turning veggies over every now and again so that they're not too soft, but have a nice biting consistency.

Mix two plain tins of tomatoes with a tube of good tomato puree (I use Mutti), simmer for 20 minutes.

Mix tinned tomato/puree with the roast veges, and check for seasonings. Add 1/2 cup of fresh chopped basil, oregano and a glass of red wine.

Get a tin of good gourmet pumpkin soup, mix with enough water to make a thickish paste and warm up in a pot until ready to use.

Layer onto a lasagne dish a third of the veggie mix, then lasagne sheets, and a thinnish third of the pumpkin soup (usually has a bit of milk/cream/butter in them, haven't been able to find a vegan commercial version yet). Add another layer and the last one, finishing off with a 1/2 to 1 cup of pumpkin seeds sprinkled on top (so that you can just see the pumpkin sauce underneath).

Closing comments: Enjoy with green salad and more red wine!