Ingredients
- 6 potatoes peeled
- 600g pumpkin
- 3 carrots chopped
- 60g butter
- 100g spinach
- 12 eggs beaten
- 300ml thickened cream
- 1/2 cup cheese grated
Directions
- Preheat oven (180°C)
- Lightly grease a lasagne dish.
- Cut potatoes, pumpkin and carrots into cubes.
- Heat butter in frying pan and add the vegetables. Cook covered for 10 minutes, stirring occasionally until golden brown.
- Add spinach and cook until wilted. Continue to cook until all the liquid has evaporated.
- Spoon into lasagne dish.
- Beat eggs and cream until combined.
- Season with salt or pepper and pour egg mixture over the potatoes and top with cheese.
- Bake for 35-40 minutes or until golden brown.