https://www.bestrecipes.com.au/recipes/vegetable-bake-2/mqertddu

1 small head of broccoli, diced and blanched
1 extra large portobello/swiss brown mushroom, diced
1 zucchini, grated
1 carrot grated large
1 capsicum, diced
1 cup tasty cheese, grated
1 cup self-raising flour, sifted
1 chicken stock cube, crumbled
1 tsp black pepper
6 bacon rashers diced

1/4 cup milk
1/4 cup oil
6 eggs, beaten

1 small head of broccoli, diced and blanched 1 extra large portobello/swiss brown mushroom, diced 1 zucchini, grated 1 carrot grated large 1 capsicum, diced 1 cup tasty cheese, grated 1 cup self-raising flour, sifted 1 chicken stock cube, crumbled 1 tsp black pepper 6 bacon rashers diced 1/4 cup milk 1/4 cup oil 6 eggs, beaten

1. Pre-heat oven to 180°C.
2. Lightly grease the large lasagne dish.
2. When blanched add the broccoli to the lasagne dish.
3. Put the mushroom on top of the broccoli in the lasagne dish.
4. In a large mixing bowl, combine the zucchini, carrot, capsicum cheese, sifted flour, stock cube, pepper and bacon.
5. In a separate mixing bowl, lightly beat the egg.
6. Add to the large mixing bowl the oil, milk and egg.
7. Pour mixture into the greased lasagne dish.
8. Bake until lightly brown (approx 35 minutes).