Vegie lasagne
Serves 6
Preparation time 25 mins
Cooking time 30 mins
Serves 6 Preparation time 25 minsCooking 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
- Preheat oven to 180 °C
- Steam the pumpkin for 3 minutes, then cool
- Plunge spinach into boiling water until wilted and drain well to remove excess liquid
- In a large bowl combine drained spinach ricotta, onion and parsley
- Arrange 3 sheets of lasagne on the base of an ovenproof pan (33cm x 23cm)
- Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture
- Repeat twice and top with remaining lasagne sheets
- To make topping, break eggs into flour and mix well to remove lumps
- Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened
- Add pepper, pour over top of lasagne and sprinkle with cheese
- Bake for 30 minutes or until golden brown
Notes
Serving suggestion Cut into squares and serve with a green salad.
