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Export 13 ingredients for grocery delivery
Step 1
Place vegetables in a large bowl. Season with salt and pepper and combine with 1 tablespoon of the oil.
Step 2
Place the pumpkin and sweet potato on a baking tray or dish and roast at 180C for 10 minutes.
Step 3
Add remaining vegetables and roast for approximately 15 minutes, until the vegetables are tender. Turn the vegetables once during cooking.
Step 4
While vegetables are roasting, heat the remaining oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft.
Step 5
Add garlic and pesto and cook for another minute. Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened.
Step 6
Remove from heat and stir in roasted vegetables.
Step 7
To make the cheese sauce, melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly.
Step 8
Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens.
Step 9
Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper.
Step 10
Spoon half the vegetable mixture into 2.5L casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce.
Step 11
Sprinkle with grated cheese. Bake at 180C for 35-40 minutes, until golden brown.
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