Vegetarian lasagne

1. Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add onion, garlic and 1 tablespoon water. Cook, stirring for 2 minutes, until softened. Add pumpkin, zucchini and semi-dried tomatoes. Cook, stirring for a further 5 minutes, or until lightly browned.  

2. Stir in lentils, passata, pesto, Italian herbs and 1 cup water. Bring to the boil. Gently boil for 5 minutes, or until vegetables are just tender and mixture is thick. Remove from heat, cool slightly. Stir in basil. 

3. Spread ½ cup of the vegetable mixture over the base of a large rectangular ovenproof dish (about 20cm x 30cm x 7cm deep).Top with 2 lasagne sheets and spread with one-quarter of the remaining vegetable mixture. Repeat layers three more times finishing with a layer of vegetable mixture.  

4. Whisk cottage cheese and eggs in a bowl. Season with pepper. Spoon over lasagne. Sprinkle with parmesan. Cover with lightly oiled foil.  

5. Bake in preheated 180C oven (fan-forced) for 30 minutes. Uncover and bake for a further 20 minutes or until top is lightly browned and lasagne sheets are tender when tested with the tip of a sharp knife. Stand 10 minutes before cutting. Serve with rocket and extra basil leaves. 

Tips 

• Replace zucchini with eggplant, if preferred. 
• Check labels on passata and choose the brand lowest in sodium. 
• Lasagne can be assembled ready to bake, 1 day ahead. Keep, covered, in fridge. Cook as required, baking for an additional 10 minutes to ensure it heats through to the middle.  
• To save time, use pre-diced butternut pumpkin available from the fresh food section of major supermarkets.