Vegie Lasagne

Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 6

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 parsley, chopped
12 sheets instant lasagne, softened in hot water
425g jar tomato pasta sauce

Topping
2 eggs
2 tbsp plain flour
2 cups low-fat milk
Pepper and ground nutmeg to taste
¼ cup Parmesan or Romano cheese, grated

Method

• Preheat over to 180°C.
• Steam the pumpkin for 3 minutes, then cool.
• Plunge spinach into boiling water until wilted then 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.

Image + recipe source:  Go for 2&5® and Horticulture Australia.

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