Veggie Lasagne
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 6 | 30 mins |
Vegetarian lasagne topped with toasted pine nuts and melting cheeses. With salad and red wine. Who doesn't love a lasagne?
Well, we have taken the traditional version and put a spin on it! Our Veggie Lasagne still hits the spot without heaviness!
Ingredients
- 500 g pumpkin, peeled and chopped
- 2 bunches spinach or silverbeet, washed and chopped
- 2 eggs
- 500 g reduced-fat ricotta cheese
- ½ cup grated Parmesan cheese
- 6 spring onions, ends trimmed, chopped
- ½ cup chopped parsley
- 2 Tbsp plain flour
- 12 sheets of instant lasagne, softened in hot water
- 425 g jar no-added-salt tomato pasta sauce
- 2 cups milk
- Freshly ground or cracked black pepper, to taste
- Pinch ground nutmeg
Method
- Preheat oven to 200°C (180°C fan-forced)
- To help soften the pumpkin, microwave for 5 minutes, then cool
- Boil water then place the spinach into boiling water until wilted, drain well and squeeze out any excess liquid
- In a large bowl mix ricotta, onion and parsley
- Place 3 sheets of lasagne on the base of an ovenproof pan (approx. 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 the topping, break eggs into the flour and mix until smooth
- Slowly add milk to the flour mixture while whisking, pour into a saucepan and bring to a boil, continue whisking until smooth and thickened
- Add pepper and ground nutmeg, pour over top of lasagne and sprinkle with cheese
- Bake for 30 minutes or until golden brown
Serving Suggestion: Cut into squares and serve with a green salad.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 590 | 35g | 68g | 17g |
