We broke lasagne sheets into about three to four pieces per sheet. Any leftovers can be refrigerated for up to one day. Reheat in the microwave to serve.
2 tblsps olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
400g cup mushrooms, sliced
3 cups vegetable stock
300ml tub light thickened cooking cream
250g packet dried lasagne sheets
600g butternut pumpkin, peeled, cut into 2cm pieces
150g baby spinach leaves
Salt and pepper, to taste
Shaved parmesan, to serve
Heat oil in a stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add mushrooms. Cook, stirring occasionally over a high heat, for about 5 minutes, or until mushrooms are soft.
2 Add stock and cream to pot. Stir to combine. Break lasagne sheets into large pieces. Stir into pot. Bring to boil. Cover with lid. Gently boil, stirring halfway, for
3 Add pumpkin. Cover with lid. Gently boil for a further 7 to 8 minutes, or until pumpkin and pasta are just tender. Uncover.
4 Gently boil for a further 3 minutes, or until sauce is thickened. Stir in spinach until just wilted. Season. Remove from heat.
5 Serve sprinkled with parmesan.