Healthy living

Vegie lasagne

Preparation time: 25 minutes

Cooking time: 30 minutes

Serves: 6


  • 500g pumpkin or sweet potato, peeled and sliced
  • 2 bunches English spinach or young silver beet, washed and sliced
  • 500g reduced-fat ricotta
  • 6 spring onions, sliced
  • ½ cup chopped parsley
  • 12 sheets instant lasagne, softened in hot water
  • 425g jar tomato pasta sauce


  • 2 eggs
  • 2 tablespoons plain flour
  • 2 cups low-fat milk
  • Pinch pepper and ground nutmeg to taste
  • ½ cup grated Parmesan or Romano cheese
  • ½ cup grated Parmesan
  • Method

    1.Preheat oven to 180 °C. Steam the pumpkin for 3 minutes, then cool. 

    2.To make topping, break eggs into flour and mix well to remove lumps.

    3.Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened.

    4.Add pepper, pour over top of lasagne and sprinkle with cheese. Bake for 30 minutes or until golden brown.

    Serving suggestion

Cut into squares and serve with a green salad.