Healthy Wholefood Lasagna

This is my own lasagna recipe, which has evolved over time to where it is now.  In my usual fashion, this meal is light on the fat and full of veges and great to make in large batches and freeze for another night.  I have tried this without going the extra length of roasting the pumpkin and zucchini but it didn’t have the nice caramelised taste that I was after.  It is well worth the extra effort.  This is how it is done

4 zucchini, thinly sliced lengthway

1/4 of a pumpkin, thinly sliced and steamed

Cob of corn, corn removed

500gm 5 star mince

150gm kale or baby spinach or frozen finely chopped spinach

1 x small onion, diced

2 tsps minced garlic

6 mushrooms, sliced

1 x small head broccoli, cut up and steamed

1 x packet instant lasagna sheets

100gm low fat fetta cheese

grated cheese

1 x passata sauce jar

1 x pasta sauce jar

white sauce (optional)

2.  Place zucchini in fry pan with olive oil and cook on high heat for 2 mins each side until golden, repeat until all zucchini done.