I've cut & paste details of two different ones I have done - they're both lovely but are weight watchers recipes, so feel free to add more cheese/fuller fat milk etc. for the white sauce
Pumpkin, Sage and Mushroom Lasagne
Servings: 6
Preparation Time: 30 min
Cooking Time: 70 min
Level of Difficulty: Moderate
Now that the weather is starting to cool off, it's nice to cosy up with some satisfying food like a lasagne.
Ingredients
1500 g pumpkin
5 spray low-fat cooking spray
4 clove garlic
750 g mushrooms
375 ml skimmed milk
3 portion shallots
2 teaspoon dried sage
250 g lasagne sheet
1 pinch salt
Instructions
Preheat the oven to Gas Mark 6/200°C/400°F. Peel and seed half of the pumpkin and cut into 2cm cubes. Remove the seeds from the remaining pumpkin.
Spray a non-stick baking tray with low fat cooking spray. Place the unpeeled pumpkin on the baking tray, cut side down. Roast in oven for 35-40 minutes or until very soft. Remove from oven and set aside to cool.
Meanwhile, spray a large non-stick frying pan with low fat cooking spray and place over medium-high heat. Add half of the garlic. Cook, stirring for 10 seconds or until fragrant. Add cubed pumpkin and mushrooms and cook for 8-10 minutes or until tender. Taste and season with salt and pepper. Remove from heat and set aside to cool.
Combine milk, shallots, remaining garlic and sage in a medium saucepan over medium heat. Bring to the boil. Cover and remove from heat.
Scrape flesh from roasted pumpkin. Place in a large bowl. Mash with a potato masher. Add milk mixture and mash to combine. Season to taste with salt and pepper.
Spray a 24cm x 24cm square casserole dish with oil. Spoon 1/3 mashed pumpkin into base of casserole and spread. Top with 3 uncooked lasagna sheets. Spoon over 1/3 of mushroom and pumpkin mixture. Top with 1/3 mashed pumpkin. Repeat with two more layers, ending with remaining mashed pumpkin.
Cover with foil and bake in oven for 30 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and allow to stand for 10 minutes. Divide into 6 pieces and serve immediately.
or
Caramelised Onion and Mushroom Lasagne
Servings: 6
Preparation Time: 25 min
Cooking Time: 45 min
Level of Difficulty: Easy
Ingredients
1 tablespoon olive oil
2 large onion(s)
1 clove garlic
1 sprig fresh rosemary
100 ml water
2 teaspoon vinegar
2 teaspoon muscavado sugar
1 pinch salt
5 spray low-fat cooking spray
250 g mushrooms
1 tablespoon butter
3 level tablespoon flour
600 ml skimmed milk
135 g lasagne sheet
40 g parmesan cheese
1/8 teaspoon nutmeg
Instructions
Heat olive oil in a large non-stick frying pan over a high heat. Add onions and cook, stirring occasionally for 6-8 minutes until golden brown. Add garlic and rosemary and cook for 1 minute. Stir in water, balsamic vinegar and sugar. Cook until water evaporates ? about 1-2 minutes. Tip into a large bowl, season with salt and pepper and set aside.
Coat same frying pan with low fat cooking spray. Place over medium-high heat and add mushrooms. Cook for about 2 minutes until browned, then add to onions, stirring to mix.
Preheat oven to Gas Mark 4/180°C/fan oven 160°C/ 350°F.
To make sauce put butter, flour and milk into a non-stick saucepan, all at once. Heat, stirring constantly with a small whisk until the sauce boils and thickens. Add half the cheese. Season and add nutmeg, if using.
To assemble, spread a thin layer of sauce over the base of a baking dish measuring about 18 x 28cm. Place 3 lasagne sheets on top. Spread with sauce and half the onion mixture. Lay 3 more lasagne sheets on top. Repeat with sauce, onion mixture, final 3 lasagne sheets and remaining sauce. Sprinkle the rest of the cheese evenly over the surface.
Bake for 30-35 minutes until golden brown. Rest for 5-10 minutes before serving.