The last cookbook of Donna Hay is so beautiful. The dark background of the picture shows the dishes at their best.
The lasagne recipes are based on a cauliflower cheese sauce which reduces the amount of fat and carbs and offers even more vegetables. In order to have a dish for 2p I halved the amount of pumpkin and only used 3 thin lasagne sheets.
Remove skin and seeds of a butter nut or other tasty pumkin ( for 2p 900 grams). Chop in cubes. Mix with 4 chopped garlic cloves, 2 table spoons of olive oil, pepper, salt and 2 table spoons of chopped fresh sage. Put on baking paper. Bake in the oven at 200° for 20 minutes. Stir halfway.
Chop 1 medium sized cauliflower in roses and cubes. Put in a large saucer. Add 350 ml of semi skimmed milk, some vegetable stock powder, 2 teaspoons of dried thyme and lots of black pepper. Cover the pan. Allow to simmer until the cauliflower is tender. Smash. Mix with 20 grams of grated parmesan. Taste, add pepper and salt.
Oil a small rectangular oven dish. Start with a layer of cauliflower, then pumpkin, a bit a grated cheese and finish with 1 thin lasagne sheet. Continue. Finish with the cauliflower cheese sauce, sage leaves and extra cheese.
Bake in the oven at 200° for 25-30 minutes.