2 cloves garlic, crushed.
1 good sized zucchini (courgette)
8-10 small cup mushrooms (2-3 inches across), rinsed
1 large carrot
1/2 butternut pumpkin (butternut squash)
2 cans crushed tomatoes
1 block feta
1/3c tomato sauce
grated cheese, to top
Preheat oven to 210C. Peel and dice butternut and microwave on high for ten minutes. Fry garlic until golden. Dice the zucchini and mushrooms. Add to pan and saute until nearly cooked through. Grate in the carrot. Add the crushed tomatoes and tomato sauce, and heat through.
In a baking dish, spread half the tomato mixture. Put over a layer of lasagna sheets. Cover with butternut; mash down slightly if necessary. Crumble feta over top. Place another layer of lasagna sheets, and top with the remaining tomato mixture. Top with grated cheese and bake for about 20-30 minutes until pasta is cooked.
Let sit for five mins before slicing in order to prevent it from falling apart so much when serving :)