Lasagne-Stuffed Pumpkin

Ingredients:
1 butternut pumpkin
1 leek
200g mushrooms
2 cloves garlic
2 tbsp vegetable oil
1t dried Italian herbs
1/2 t salt
4 sheets dried lasagne (we used BeRight soy bean lasagne)
100g Angel Food plant-based cheddar, grated
¼ c pizza sauce (or passata)

See Also: Steps to make Quickie Quesadillas

Steps to make Lasagne Stuffed Pumpkin

1. Cut butternut pumpkin in half length-wise.

2. Place in a microwave-safe dish, cut surfaces down.

3. Cook for about 10 minutes, until flesh is soft.

4. When cool enough to handle, scoop out seeds and most of the flesh, leaving a shell of about 2cm thick. Put the scooped out pumpkin flesh aside to go in a soup or pasta sauce!

5. Put the butternut halves in a baking dish cut side up.

6. Wash leek thoroughly and chop finely. 

7. Wipe any dirt off mushrooms and chop finely.

8. Mince garlic.

9. Add oil to a large frying pan on medium heat. Add leek, mushroom, garlic, dried herbs and salt.

10. Sauté gently with the lid on until leeks are very tender, about 15 minutes (longer if the leek is mature). If the pan starts to dry out, add a couple of tablespoons of water. Check the seasoning and if desired add more salt (or even some brine from a jar of olives).

11. Boil the lasagne sheets in salted water for 5 minutes, then drain.

12. Layer ingredients into the scooped-out butternut shell in this order:

    1. A third of the grated cheese

    2. Half of the pizza sauce

    3. lasagne sheet

    4. leek and mushroom mix 

    5. A third of the grated cheese

    6. pizza sauce

    7. lasagne sheet

    8. leek and mushroom mix

    9. grated cheese

13. Preheat oven to 200C/180C fan. 

14. Cover dish with foil and bake for about half an hour.

15. Set aside for 10 minutes to cool slightly. You can plate up a half butternut per person, or cut into slices to serve.