Fresh Vegetable Lasagna Recipe

Fresh Vegetable Lasagna Recipe



  • 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 lasagna, 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


  • Steam the pumpkin for 3 minutes, then cool and Preheat oven to 180 °C..
  • Plunge spinach into boiling water until wilted and drain well for removig liquid.
  • Mix drained spinach ricotta, onion and parsley in a large bowl.
  • Arrange 3 sheets of lasagna on the base of an ovenproof pan (33 cm x 23 cm).
  • Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture.
  • Repeat twice and top with remaining lasagna sheets.
  • To make topping, break eggs into the flour and mix well to remove lumps.
  • Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened.
  • Put pepper, pour over top of lasagna and sprinkle with cheese.
  • Bake for 30 minutes or until golden brown. Serve with a salad containing tomato and currents or dried apricots.