Veggie Lasagne

Ingredients

• 500 g pumpkin, peeled and chopped
• 2 bunches spinach or silverbeet, washed and chopped
• 2 eggs 
• 500 g reduced-fat ricotta cheese
• ½ cup grated Parmesan cheese
• 6 spring onions, ends trimmed, chopped
• ½ cup chopped parsley
• 2 Tbsp plain flour
• 12 sheets of instant lasagne, softened in hot water
• 425 g jar no-added-salt tomato pasta sauce
• 2 cups milk
• Freshly ground or cracked black pepper, to taste
• Pinch ground nutmeg

Method

1. Preheat oven to 200°C (180°C fan-forced)
2. To help soften the pumpkin, microwave for 5 minutes, then cool
3. Boil water then place the spinach into boiling water until wilted, drain well and squeeze out any excess liquid
4. In a large bowl mix ricotta, onion and parsley
5. Place 3 sheets of lasagne on the base of an ovenproof pan (approx. 33cm x 23cm). Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture
6. Repeat twice and top with remaining lasagne sheets
7. To make the topping, break eggs into the flour and mix until smooth
8. Slowly add milk to the flour mixture while whisking, pour into a saucepan and bring to a boil, continue whisking until smooth and thickened
9. Add pepper and ground nutmeg, pour over top of lasagne and sprinkle with cheese
10. Bake for 30 minutes or until golden brown

Serving Suggestion: Cut into squares and serve with a green salad.