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!

Serves 6

Ingredients

  • 500 g pumpkin – peeled and chopped
  • 2 bunches English 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 tbs plain flour
  • 12 sheets 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

  1. Preheat oven to 200°C (180°C fan forced).
  2. To help soften the pumpkin, microwave for 5 minutes, then cool.
  3. Boil water then place spinach into boiling water until wilted, drain well and squeeze out any excess liquid.
  4. In a large bowl mix ricotta, onion and parsley.
  5. 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.
  6. To make the topping, break eggs into flour and mix until smooth.  Slowly add milk to flour mixture while whisking, pour into a saucepan and bring to the boil, continue whisking until smooth and thickened.  Add pepper and ground nutmeg, pour over top of lasagne and sprinkle with cheese.
  7. Bake for 30 minutes or until golden brown.

Serving Suggestion: Cut into squares and serve with a green salad.

*Approx 590 calories per serve