Preparation time: 25 minutes
Cooking time: 30 minutes
500g pumpkin or sweet potato, peeled and sliced
2 bunches English spinach or young silverbeet, 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
2 tbsp plain flour
2 cups low-fat milk
Pepper and ground nutmeg to taste
¼ cup Parmesan or Romano cheese, grated
- Preheat oven 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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