Our go-to vegetarian lasagne

Why I love this vegetarian lasagne recipe

Entertaining a vegetarian or feeding a crowd? This is your new favourite vegetarian dinner recipe. First, take one look at that luscious, creamy topping made golden brown by bubbling-hot mozzarella cheese, and you know you're in for a comforting dining experience. And yet, there's more than comfort and carbs to this lasagne: it's filled with 7 types of vegetables (yes, 7!) that make for one robustly flavoured and delicious dinner. Make this one on a Sunday night, and come Monday lunchtime you'll be thanking yourself, again! Compliments to the chef (that's you).

What's in our vegetarian lasagne? Meet the key ingredients:

• Pumpkin: we use butternut pumpkin, and bake it before it goes into the lasagne, to bring out its sweetness and ensure it's beautifully tender before it's layered up.
• Oil, onion and garlic: we use olive oil, a brown onion and garlic cloves to form the building blocks for a flavourful feast, right from the start.
• Capsicum: red capsicum brings its savoury-sweet flavour to the mix. You could use a yellow capsicum, at a stretch, but red is the best fit for this lasagna.
• Zucchini: this versatile vegie will ensure you're getting your greens in our meat-free lasagne. It's sliced (rather than greated) to ensure you're not getting a soggy result!
• Eggplant: this nightshade is a feature in many great Italian dishes (think parmigiana) and is a great, hearty addition to lasagne.
• Mushrooms: say hello to umami minus the meat, thanks to the inclusion of mushrooms.
• Tomatoes: a tin of finely diced tomatoes (we love the Mutti kind) do much of the heavy lifting when it comes to flavouring our lasagna.
• Baby spinach: bolstering the nutritional value and hearty nature of our vegetarian lasagne is baby spinach.
• Butter, flour and milk: here's looking at you, roux! This powerful trio creates the creamy white sauce that swathes the top of our lasagne.
• Mozzarella cheese: grated mozzarella cheese is responsible for that iconic golden-brown glow that'll have you considering making a double batch.
• Lasagne pasta sheets: we use easy-to-source dried lasagne sheets to layer up this beauty.

Seeing more vegetarian dinner recipe ideas? Look no further than our inspiring vegetarian dinner round-up that takes you from bakes to bowls and from pies to pastas.

• 800g butternut pumpkin, peeled, cut into 1cm-thick slices
• 1 1/2 tbsp olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium red capsicum, chopped
• 2 medium zucchini, halved, sliced
• 1 medium eggplant, chopped
• 200g button mushrooms, thickly sliced
• Mutti Polpa Finely Chopped Tomatoes 400g
• 80g baby spinach
• 30g butter
• 2 tbsp plain flour
• 2 cups reduced-fat milk
• 1 cup reduced-fat grated mozzarella cheese
• 125g dried lasagne pasta sheets