Iris Windsor
Vegetable Lasagne
Like to give meat a rest for a while.
You won't even miss the meat with this recipe!
Vegetable Lasagne
Ingredients
500gms pumpkin or sweet potato peeled and sliced
50 - 100gm bag baby spinach washed and sliced
500gms reduced-fat ricotta
6 spring onions sliced
1/2 cup chopped parsley
12 sheets instant lasagne sheets
425 gms tomato pasta sauce or tomato sauce prepared from fresh tomatoes
Topping
2 eggs
2 cups low fat milk
salt and pepper
ground nutmeg to taste
2 tablesp plain flour
1/2 cup tasty cheese
!/2 cup grated romano or parmesan cheese
Method
Preheat oven to 180C
Steam pumpkin slices for 3 mins then cool
Plunge spinach into boiling water till wilted
Drain well to remove all liquid
In a large bowl, combine drained spinach, ricotta, onion and parsley
Arrange 3 sheets of pasta on the base of an ovenproof pan 33 x 23cm
Top with 1/3 pumpkin, tomato sauce and spinach ricotta mixture
Repeat twice and top with lasagne sheets
Make topping
Break eggs into flour and mix well to remove lumps
Whisk in milk making sure that there are no lumps
Add tasty cheese
Pour into a saucepan and bring to the boil
Whisk continually till smooth and thickened
Add pepper, salt, and nutmeg
Pour over top of lasagne
Sprinkle with Romano cheese
Bake till golden brown
Serve with a tossed salad
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