1. Cut pumpkin into large chunks, sprinkle with salt, pepper + olive oil and bake on 170c until cooked through and slightly crispy/charred on the edges.
2. Cut veggies and set aside for later; dice onion, slice mushrooms, roughly chop silverbeet & crush and chop large tomatoes.
3. White Sauce : Melt butter in a pan over medium heat. Add plain flour to create a roux. Slowly add milk 1/2 cup at a time while stirring.
(For a Vegan alternative use Almond Milk & Nuttelex butter!)
4. Add onion & garlic powder, stock powder, nutrional yeast and Belicious Foods Italiana mix. Stir until combined.
5. Fry a diced red onion with sliced mushrooms. Mash the pumpkin using a fork.
6. Grease a baking tray with a little olive oil. Spread a layer of pumpkin over the base. Then layer
-crushed tinned tomatoes, onion, mushrooms, silverbeet
-lasagne sheets
-white sauce
-pumpkin
Finishing with another layer of white sauce.
7. Sprinkle nutritional yeast on top and dot some halved baby tomatoes.
8. Bake at 200 for around 40 minutes
Enjoy!