INGREDIENTS
800 gs
butternut pumpkin
1 1/2 tbsp
olive oil
1 medium
brown onion
2
garlic cloves
1 medium
capsicum
2 media
zucchini
1 medium
eggplant
200 gs
button mushrooms
400 gs
canned tomatoes
80 gs
baby spinach
30 gs
butter
2 tbsp
flour
2 cups
milk
500 gs
devondale mozzarella cheese block
125 gs
lasagne pasta sheets