Veggie-packed lasagna

Tomato sauce:
3 tins chopped tomatoes in juice
2 tsp dried basil
2 tsp dried oregano

Pumpkin-mushroom layer:
1/4 crown pumpkin (winter squash) - to yield 1kg when roasted
340g mushrooms, sliced
1 red onion, diced
1 bulb (a.k.a. head) of garlic, papery outer layer removed
1 tsp sage

Cauliflower ricotta:
250g extra-firm tofu, crumbled into small chunks
1kg cauliflower head, chopped into 1-inch pieces
2 tablespoons lemon juice
canola oil spray
salt and pepper
1/4 cup nutritional yeast
1 large bunch spinach, rinsed and chopped finely (10 cups or so)

To assemble:
1 large eggplant (about 450g), sliced into thin slices
2 tsp salt
250g pack wholemeal lasagna noodles (cooked, if yours require pre-cooking)
2 medium tomatoes, sliced into rounds
55g pitted olives, halved lengthways.

1. Turn oven to 200 degrees C. Put the cauliflower on a baking tray (lined with baking paper) and spray it with oil spray for 2-3 seconds. Put the piece of pumpkin on a second baking tray. Wrap the garlic bulb in tin foil, and put it on the tray next to the pumpkin. When the oven is hot, put it all in the oven, and set the timer for 10 minutes. Meanwhile, salt the eggplant slices and place them in a colander to seep out the bitter juices (optional).
2. When the timer goes off, turn all of the cauliflower over, spray with oil spray again and put it back in the oven, setting the timer for another 20 minutes. Use this time to slice the mushrooms, onions, spinach etc and prepare the tomato sauce.
3. When the timer goes off, remove the cauliflower from the oven (it should be slightly browned). Turn over the pumpkin piece and garlic bulb, and return to the oven, setting the timer for another 30 minutes.
4. Make the cauliflower ricotta - place all ingredients into a food processor and pulse until it has a ricotta like texture (or is just crumbly, depending on how moist your tofu is). Mix in the spinach.
5. Remove the eggplant from the colander, rinse and pat dry. Set aside for assembly
6. To make the tomato sauce - combine all ingredients.
7. Make the Pumpkin-mushroom layer - heat a frypan over a medium heat and spray it with oil spray. Sweat the red onion until it starts to be translucent. Add the mushrooms and cook until they release their juices. Set aside until the pumpkin is ready, finishing any other ingredient prep you need to finish. When the pumpkin is done (it should be quite soft), remove it from the oven, cut out the seeds and discard, peel off the skin and discard (or eat it, it's yummy!). Dice the pumpkin flesh and add this and the sage to the frying pan. Unwrap the garlic, cut the base off the bulb (right near the roots), and squeeze the roasted garlic out of the papery skin into the frying pan. Mix together well over low heat until well combined.
8. To assemble: Take a large (30cm*30cm), at least 8cm deep casserole dish or tin. Spread a thin layer of tomato sauce on the bottom, then a layer of lasagna noodles, then a layer of pumpkin sauce, a layer of cauliflower ricotta, a layer of pasta, a layer of tomato sauce, a layer of sliced eggplant, etc. Top the last layer (which should be eggplant if possible) with tomato sauce and the sliced tomatoes and olives. Sprinkle with breadcrumbs if desired (not in nutrition information) and you like it crunchy!
9. Bake at 180 degrees celcius for 45 minutes to an hour (check it's baked all the way through). Serve with salad.

Keeps well in the fridge for several days.

Serving Size: Makes 6-8 generous (4-inch square) servings, depending on pan size.