Recipes

Vegie lasagne

Vegie lasagne

ServesServes 6
Preparation time Preparation time 25 mins
Cooking timeCooking time 30 mins

Ingredients

500g pumpkin or sweet potato, peeled and sliced
2 bunches English spinach or young silver beet, washed and sliced
500g reduced-fat ricotta
6 spring onions, sliced
½ cup chopped parsley
12 sheets instant lasagne, softened in hot water
425g jar tomato pasta sauce
Topping
2 eggs
2 tablespoons plain flour
2 cups low-fat milk
Pinch pepper and ground nutmeg to taste
½ cup grated Parmesan or Romano cheese

Method

  1. Preheat oven to 180 °C
  2. Steam the pumpkin for 3 minutes, then cool
  3. Plunge spinach into boiling water until wilted and drain well to remove excess liquid
  4. In a large bowl combine drained spinach ricotta, onion and parsley
  5. Arrange 3 sheets of lasagne on the base of an ovenproof pan (33cm x 23cm)
  6. Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture
  7. Repeat twice and top with remaining lasagne sheets
  8. To make topping, break eggs into flour and mix well to remove lumps
  9. Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened
  10. Add pepper, pour over top of lasagne and sprinkle with cheese
  11. Bake for 30 minutes or until golden brown
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