Veggie Lasagne

Thinly slice prepared pumpkin. Brush both slides of the pumpkin and eggplant slices with Bertolli Originale Extra Virgin Olive Oil then grill until soft and lightly charred.

To prepare tomato sauce, heat Bertolli Originale Extra Virgin Olive Oil in a medium, heavy-based saucepan over medium heat. Add leeks and fry until softened. Add garlic, stir and fry for a further 1 minute. Add tomato paste, stir and fry for a further 1 minute. Add crushed tomatoes, season then bring a boil, reduce heat and simmer for 10 mins.

To prepare béchamel sauce, pour Bertolli Originale Extra Virgin Olive Oil in a small, heavy-based saucepan. Heat over a medium heat then add flour, whisk until combined then fry 1-2 mins until light golden in colour. Slowly pour in the milk, whisking with each addition, until incorporated then season and bring to a boil, reduce heat to low and allow to simmer, whisking occasionally, for 3-4 mins until thickened. Remove from heat, add parmesan and stir until melted.

Preheat oven to 200ºC.

In an oven-proof casserole dish ladle a scoop of tomato sauce into the base. Top with one lasagne sheet. Ladle a scoop of the béchamel then assemble grilled pumpkin in a single layer. Top with torn kale and another ladle of tomato sauce. Sprinkle with oregano leaves. Top with another lasagne sheet and a ladle of béchamel sauce. Arrange grilled eggplant in a single layer. Arrange another single layer of grilled pumpkin. Top with English spinach leaves, char-grilled capsicum and another ladle of tomato sauce. Finish with the final lasagne sheet, a ladle of béchamel, grated mozzarella and shaved parmesan. Decorate with a few oregano leave, season then cover and bake for 30 mins. Remove foil, bake for a further 20 mins until the cheese is golden and bubbly. Allow to sit at room temperature for 30 mins before serving.