Recipe Sharon MacIntyre from River Ridge Birth centre, Images Ashlee De Caires
6 large tortilla wraps
500g pumpkin and/or kūmara
250g fresh spinach
200g mushrooms, sliced
1 large courgette, sliced
2 red capsicums
¼ cup tomato pasta sauce
3 tbsp flour
1 tsp vegetable stock powder
2½ cups milk
1 & ½ cups grated cheese
Start by preparing your vegetable components.
-Roast the pumpkin/kūmara, then mash.
-Steam spinach with a little salt and pepper, then squeeze out the excess moisture.
-Lightly fry the courgette until just tender.
-Sauté the mushrooms.
-Chargrill capsicums, de-seed and remove skin, then cut into quarters.
Make the cheese sauce.
Melt butter over medium heat. Whisk flour and vegetable stock powder into butter until smooth. Pour milk into the butter mixture and whisk until the sauce thickens, then add 1 cup of the cheese. Season with salt and pepper.
Place a wrap on the bottom of a 25 cm spring form cake tin.
Spread the first wrap with mashed pumpkin/kūmara, then top with a couple of spoonfuls of cheese sauce and another wrap. Repeat this pattern with a wrap between each layer: courgettes + cheese sauce, capsicums + pasta sauce, spinach + cheese sauce, mushrooms + cheese sauce then top the final wrap with the last of the cheese sauce and sprinkle over the remaining grated cheese.
Bake in the oven at 180°C until the top is golden brown, about 30 minutes. Allow to rest for 5–10 minutes before opening the tin. Slice and serve.