The vegetarian recipe for Pumpkin and Mushroom Lasagna:

servings – 4


  • 4 mini lasagna sheets (place in boiling water, add 1tbsp salt, stir gently for 2 minutes till pliable and transfer to a pot of cold water)
  • 400 g pumpkin (steam till soft and peel)
  • 1 can button mushrooms (slice)
  • 1 thumb size ginger (finely chop)
  • 40 g hard cheese – suitable for vegetarians
  • 30 g mozzarella cheese – mild and suitable for vegetarians
  • 2 tbsp vegetable oil
  • 1/2 tsp salt



  • Heat oil and saute ginger till golden.
  • Add button mushrooms and stir-fry for 1/2 minute.
  • Add pumpkin and salt and stir fry for 1/2 minute.
  • Dish out and place in a bowl.


  • Grease some butter on the inner side of a baking pan (15 x 8 x 6 cm).
  • Layers: spread a layer of 1/3 filling, shred 1/2 hard cheese over, lay 2 lasagna sheets (lengthwise and overlapping edges) over; repeat once; then, spread the last 1/3 filling over and shred mozzarella cheese onto the top.
  • Cover the baking pan with a sheet of aluminium foil.
  • Bake in a preheated oven at 170°c for 20 minutes.
  • Remove foil and bake for another 10 – 15 minutes till the cheese on top turns golden brown.
  • Remove the pan from the oven and allow to cool for about 10 minutes before serving.