• 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


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


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


  1. Preheat oven to 180C

  2. Steam pumpkin slices for 3 mins then cool

  3. Plunge spinach into boiling water till wilted

  4. Drain well to remove all liquid

  5. In a large bowl, combine drained spinach, ricotta, onion and parsley

  6. Arrange 3 sheets of pasta on the base of an ovenproof pan 33 x 23cm

  7. Top with 1/3 pumpkin, tomato sauce and spinach ricotta mixture

  8. Repeat twice and top with lasagne sheets

  9. Make topping

  10. Break eggs into flour and mix well to remove lumps

  11. Whisk in milk making sure that there are no lumps

  12. Add tasty cheese

  13. Pour into a saucepan and bring to the boil

  14. Whisk continually till smooth and thickened

  15. Add pepper, salt, and nutmeg

  16. Pour over top of lasagne

  17. Sprinkle with Romano cheese

  18. Bake till golden brown

  19. Serve with a tossed salad

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