Healthy Vegetable Lasagne Recipe
Ingredients
- 500 g pumpkin or sweet potato, peeled and sliced
- 2 bunches English spinach or young Silver beet, washed and sliced
- 500 g reduced-fat ricotta cheese
- 6 spring onions (including green tops), ends trimmed, chopped
- 1/2 cup parsley, chopped
- 12 sheets instant lasagne, softened in hot water
- 425 g can no-added-salt tomato pasta sauce
- 2 eggs
- 2 tbs plain flour
- 2 cups reduced-fat milk
- pepper, to taste
- ground nutmeg, to taste
- 1/2 cup Parmesan cheese, grated
Method
- Preheat oven to 200°C (180°C fan forced).
- Microwave the pumpkin for 5 minutes, then cool.
- Place spinach into boiling water until wilted, drain well and squeeze out any excess liquid.
- In a large bowl combine ricotta, onion and parsley.
- Arrange 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. Repeat twice and top with remaining lasagne sheets.
- To make topping, break eggs into flour and mix until smooth. Slowly add milk to flour mixture while whisking, pour into a saucepan and bring to the boil, continue whisking until smooth and thickened. Add pepper and ground nutmeg, pour over top of lasagne and sprinkle with cheese.
- Bake for 30 minutes or until golden brown.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Serving Suggestion: Cut into squares and serve with a green salad.
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1826 kJ | 332 kJ |
| 436 Cal | 79 Cal | |
| Protein | 27.4 g | 5 g |
| Fat, total | 13.4 g | 2.4 g |
| — saturated | 6.4 g | 1.2 g |
| Carbohydrate | 47.6 g | 8.7 g |
| — sugars | 15.8 g | 2.9 g |
| Sodium | 582.5 mg | 106 mg |
| Fibre | 7.2 g | 1.3 g |
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Comments (2)
-
Or until golden brown 😀
Janet Sinclair
Posted on: 20 Jun 20 -
Disgusting, needs to be cooked for much longer than 30 minutes. Very disappointed
Anonymous
Posted on: 21 Jul 19
