Roast Butternut Squash With Eggplant Lasagne Recipe

Ingredients For Roast Butternut Squash With Eggplant Lasagne Recipe

• 700 gram Pumpkin
• 2 Eggplant
• 4 Vine tomatoes, roughly chopped
• 400 gram Tinned chopped tomatoes
• 1 tablespoon Tomato puree
• 700 gram Passata
• 8 Lasagne sheets
• 1 White onion, finely diced
• Large carrot, finely diced
• 2 stick Celery , finely diced
• 1 Garlic Clove, Crushed
• 0.5 cup Wholemeal flour
• 2 cup Almond milk
• 1.5 tablespoon Coconut oil
• 2 teaspoon Cumin powder
• 2 teaspoon Coriander powder
• 1 teaspoon Heaped dijon mustard
• 1 cup Breadcrumbs
• 1 Bag of rocket salad
• Salt and pepper
• Olive oil