Vegetable Lasagne

Published : March 30, 2015

A vegetable take on the traditional 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 silverbeet, washed and sliced
500g 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 milk
Pepper and ground nutmeg to taste
¼ cup Parmesan or Romano cheese, grated

Method

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.