1 Butternut Squash
2 Red Bell Peppers
500 gms Mushrooms
Ricotta Cheese
Pre-Cooked Lasagne Noodles
Pesto
Sunflower Seeds
Pumpkin Seeds
Preheat oven to 200C
Peel the squash and cut it into small cubes.
Thinly slice the peppers and mushrooms.
Steam all the veg until tender.
Start building your lasagne by layering pre-cooked noodles, ricotta, and veg. Repeat a few times ending with noddles on the top.
Bake for 30-60 min covered in foil.
Add more ricotta and grated cheese to the top and cook for 5 more minutes uncovered.
Serve with pesto, seeds, and a drizzle of olive oil.