This is a WINNER! A champion. An absolute doyen (slang for “legend”) when it comes to a main meal, frozen meal, lunch meal.

Friends of ours, Lani and Nathan, made a vegetable lasagne very similar for Kirk and I one night a few years back when we visited for dinner, and it has stuck with me ever since. It is an excellent way to pack in the vegetables, especially when you are nearing the end of the week and want to use them up before restocking.

There are zero lasagne sheets in this version, although you can buy gluten-free ones at the supermarket. I find, however, that the GF ones still give me a sore tummy so I just go without. Makes no difference to the taste, look or texture. The sour cream is the clincher in this meal: totally tops it off!

Very Veggie Lasagne

• Any veggies you like! (In this one: eggplant, sweet potato, squash, zucchini, carrots, mushrooms that I minced up in the Thermomix)
• Tasty cheese for the layers (I used a bit of vintage cheese for the top layer because I had some)
• 250ml sour cream (full-fat please peeps!)
• Tomato-based pasta sauce (either make your own of buy a large bottle)

1. Grab a big baking dish and begin your veggie layering.
2. Put the harder to cook veggies at the bottom so they cook well (sweet potato, carrots, etc)
3. After two or three veggie layers, you can either pour some pasta sauce, sour cream or layer some cheese whenever you feel the urge.
4. Keep veggie layering.
5. For the final layer, I like to sprinkle some vintage cheese over the top (it has a nice bite to it!)
6. Put in the oven for about an hour on 180C. It really depends on what veggies you use as to the cooking time. I check if it is cooked by looking at the cheese on top (burnt is bad so turn down your oven!) and sticking a sharp knife through all the layers to see if the veggies are cooked through.