Filling

• Peel and cut butternut into cubes and boil until soft, drain and set aside
• Wash and trim spinach and boil for few minutes must remain bright green drain and set aside
• Finely Chop onion, Slice Leeks and crush the garlic
• Cut Carrots into small cubes
• Sautee Onions, leeks, garlic, mushrooms and carrots in a pan with olive oil until soft
• Chop Brinjals into cubes and add to the vegetable mix and sauté for another 3 minutes
• Slice Baby Marrows and add to the vegetable mix and sauté until soft
• Add 1 Tin Whole Peeled Tomato and all herbs
• Slowly simmer without the lid on until all liquid is cooked off
• Add Spinach and butternut and mix all together

Sauce

• Melt butter to saucepan add flour to make a roux
• Add milk and bay leaf and use a whisk to thicken the sauce
• Add 1 cup cheddar cheese and stir until combined
• Season with salt, pepper and nutmeg to taste

Layering

• Put a layer of vegetable mix into a large casserole dish
• Then layer with spinach lasagne sheets to cover the vegetable layer
• Then pour a layer of cheese sauce, sprinkle with mozzarella (repeat until finished)
• Then on the top layer sprinkle the parmesan cheese with the remaining mozzarella
• Bake at 180 for 45 minutes or until golden brown

SERVES 10