Vegetarian lasagna

• 1 large eggplant
• 1/2 large pumpkin
• 2 cloves garlic
• 1 medium onions
• 250 grams ricotta cheese
• 1200 grams tomatoes, canned, crushed
• 2 cups milk
• 1/2 cup cheddar cheese, medium grated
• 2 tablespoons cornstarch
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 1 medium eggs beaten
• 300 grams baby spinach
• 1/2 cup basil chopped
• 1/2 cup italian parsley chopped
• 1/4 cup oregano chopped
• 30 grams butter
• 2 tablespoons olive oil for cooking
• 300 grams lasagna noodles ready cooked type that don't require boiling

1. Tomato base Saute half a finely chopped brown onion, add chopped basil, parsley oregano and tomatoes.
2. Salt, pepper and sugar to taste.
3. Vegetables Roast pumpkin in 2cm thick slices until soft.
4. Cut eggplant into 2cm thick slices, rub with salt on both sides and wait for half an hour.
5. Rince and dry eggplant slices, and fry with a small amount of oil on both sides until very soft.
6. Spinach and ricotta Blanch spinach and squeeze dry.
7. Roughly chop spinach.
8. Saute half a finely chopped onion with crushed garlic.
9. Combine chopped spinach, onion, garlic and ricotta cheese in a bowl.
10. Cheese sauce Melt butter in a saucepan, remove from heat and stir in flour.
11. Stir over a low heat for 1 to 2 minutes.
12. Remove from heat and add milk VERY gradually.
13. When all milk is added return to heat until hot, add beaten egg and tasty cheese, stir until melted.
14. Layers
15. Bake Cover with foil and bake at 200C for about 45 minutes or until hot through, remove foil and cook at 150C for 10 to 15 minutes.

eggplant, pumpkin, garlic, onions, ricotta cheese, tomatoes, milk, cheddar cheese, cornstarch, parmesan, eggs, baby spinach, basil, italian parsley, oregano, butter, olive oil, lasagna noodles

Taken from recipeland.com/recipe/v/vegetarian-lasagna-51045 (may not work)