Entirely Vegetable Lasagne

Ingredients: 
4 medium sized carrots
1/2 a small butternut squash
6 mushrooms - sliced
3 large tomatoes - thinly sliced 
1 medium to large courgette
1/2 pt passata
1/2 tsp dried oregano

Method:
Peel and chop the carrots and butternut squash, cook together in boiling water until tender
Drain and mash
Pour about 1/4 of the passata into a lasagne dish and spread around to cover the bottom
Using a vegetable peeler thinly slice the courgette 
Place overlapping slices of courgette in the bottom of the dish and then repeat, placing the second layer of overlapping slices in the opposite direction
Spread half of the carrot and squash mash over the courgette
Add a layer of mushroom slices followed by slices of one of the tomatoes
Drizzle over half of the remaining passata 
Repeat the layering process again with overlapping courgette in two directions, carrot and squash mash, mushrooms, slices from one tomato and then drizzle over the remaining passata
Add a final two layers of courgette and press down gently
Place the slices of the remaining tomato on the top and sprinkle with the dried oregano
Cook at 180 degrees for 25 minutes 

Serves two

Other vegetables can also be used instead of pasta to create layers in a lasagne.  Leeks can be sliced open and used, or thin slices of aubergine. 

Butternut squash from one neighbour's greenhouse and courgette from another neighbour's allotment.