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

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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