Vegetable lasagne

Vegetable Lasagne


  • 500 g pumpkin peeled and sliced
  • 2 bunches English spinach or young Silver beet washed and sliced
  • 500 g Reduced-fat ricotta cheese
  • 6 spring onion ends trimmed, chopped, including green tops
  • ½ bunch of fresh parsley chopped
  • 12 lasagne sheets softened in hot water
  • 1 tomato-based pasta sauce
  • 2 Egg
  • 20 g plain flour 2 tbsp
  • 2 cup Reduced-fat milk
  • pepper to taste
  • ground nutmeg to taste
  • 60 g parmesan grated – 1/2 cup


  • Preheat oven to 200°C (180°C fan forced).
  • Microwave the pumpkin for 5 minutes, then cool.
  • Place spinach into boiling water until wilted, drain well and squeeze out any excess liquid.
  • In a large bowl combine ricotta, onion and parsley.
  • Arrange 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 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.
  • Bake for 30 minutes or until golden brown.
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