Purdy's Vegetarian Lasagne

• 1 butternut pumpkin, roasted
• 1 lg. eggplant, brushed with oil and grilled
• 1-1/8 lb. Mozzarella cheese
• Salt and pepper, to taste
• 6 tbsp. olive oil
• 24 Lasagne sheets
• Spinach and ricotta Mix (fried onion, nutmeg, salt, pepper, spinach, ricotta and feta cheese)
• Napoli Sauce (to save time you can buy this)
• 1 pint bechamel sauce
• Parmesan cheese

1. Oil a large baking dish.
2. Spoon some Napoli Sauce into the dish.
3. Arrange lasagne sheets on top.
4. Add slices of grilled eggplant, then a layer of bechamel sauce.
5. Arrange mozzarella cheese on top of this with a sprinkle of parmesan cheese.
6. Add more Lasagne sheets more mozzarella and a layer of the spinach and ricotta mix.
7. Follow with another layer of lasagne sheets and more mozzarella.
8. Finally add the sliced roasted pumpkin, mozzarella and top with the last layer of lasagne sheets.
9. Cover with Napoli sauce.
10. Cover with foil and bake in the preheated 170C/350F oven for 45 minutes.
11. Let rest for 1/2 hour before serving.
12. Napoli Sauce: Heat olive oil in a saucepan.
13. Add onions, chopped carrots and celery.
14. Cook until softened.
15. Add 1/2 cup dry white wine; stir while it reduces.
16. Add chopped tomatoes (or 2 cans of peeled tomatoes), garlic to taste, rosemary, sage, and parsley.
17. Cook until thickened (takes an hour or you can add some tomato paste).
18. Add basil, extra parsley, salt and pepper to taste.

butternut pumpkin, eggplant, mozzarella cheese, salt, olive oil, sheets, ricotta mix, napoli sauce, bechamel sauce, parmesan cheese

Taken from www.foodgeeks.com/recipes/17956 (may not work)