I don't know if I have posted this beofre, but I searched on it and found nothing.

Vegetarian Lasagne

Instant lasagne sheets (or precooked if you prefer)
350gm mushrooms, sliced
1 green capsicum, diced
1 medium/large Spanish/red onion, diced
1-2 cloves garlic, crushed
Fresh basil, chopped
440gm tin chopped tomatoes, drained
*440gm tin kidney beans or borlotti beans, drained – optional
1 bunch spinach. (you can use silverbeet, but spinach works better)
500-700gm sliced pumpkin or sweet potato, steamed
Large jar (700gm?) of your favourite pasta sauce. I prefer Barilla but the large size jars are hard to find.
Tasty cheese, shredded (I use low fat, as there is a lot of cheese in this recipe)
Extra virgin olive oil.

Heat a conventional oven to 180 degrees Celcius.

In a large saucepan, sauté the onions and garlic in 1tbsp olive oil.
Add mushrooms, capsicum, chopped tomatoes, beans if using, and stir to combine.

Don’t worry if it looks like its not all going to fit in the saucepan, it will once the mushrooms shrink a bit!

Add pasta sauce and basil and cook til everythings cooked through. Set aside.

Layer into a ceramic lasagne dish as follows
Pasta
Pumpkin slices and shredded cheese
Pasta
Spinach leaves & pasta sauce mix
…

Continue til the dish is full, finishing with a spinach & tomato layer. Cover with cheese.

Cover the dish with Aluminium foil and bake for 30 minutes.
Remove the aluminium foil cook for an additional 10-15 minutes.