8 serves | 360 Cal (Per serving)

Ingredients:

• 1 pack of Roma Pasta Lasagna
• 1 cup of tomato paste
• 1 pinch of oregano powder
• Fresh basil to taste
• 1 cup of grated mozzarella
• 1/3 cup of grated parmesan
• 250 g mushrooms, sliced
• 250 g of cherry tomatoes, cut in half
• 4 pumpkins, sliced
• 300 g asparagus, cut in half
• 100 g of butter

Preparation:

1. Preheat the oven at 180 °C and cook the pasta as instructed on the package.
2. Melt the butter in a big pan to sauté the pumpkin slices, mushrooms, cherry tomatoes, and asparagus for 5 minutes.
3. Spread some tomato paste on the bottom of a casserole to avoid sticking. 
4. Start with a layer of lasagna sheets, then a layer of tomato paste, then a layer of the sautéed vegetables, then a layer of mozzarella, oregano, and basil. Repeat every layer two more times.
5. Cover the last layer with parmesan.
6. Bake for 45 minutes until the cheese is brown.