Ingredients 500g pumpkin or sweet potato, peeled and sliced 2 bunches English spinach or kale, washed and sliced 500g reduced-fat ricotta 5 spring onions, sliced chopped parsley (to taste - I use about 1/3 cup) 12 sheets instant lasagne, softened in hot water (I use wholemeal sheets) 425g jar tomato sugo
Topping 2 eggs 2 tablespoons plain flour (or wholemeal for a healthier twist) 2 cups low-fat milk (I used almond milk) Pinch of salt and pepper and ground nutmeg to taste ½ cup grated Parmesan or Romano cheese
1 - Preheat oven to 180 °C. Steam the pumpkin for 3 minutes, then cool.
2 - Plunge spinach into boiling water until wilted and drain well to remove excess liquid.
3 - In a large bowl combine drained spinach ricotta, onion and parsley.
4 - Arrange 3 sheets of lasagne on the base of an ovenproof pan (33cm x 23cm).
5 - Top with 1/3 each of pumpkin, tomato sugo and spinach ricotta mixture.
6 - Repeat twice and top with remaining lasagne sheets.
1 - Break eggs into flour and mix well to remove lumps.
2 - Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened.
3 - Add salt and pepper, pour over top of lasagne and sprinkle with cheese.
Bake for 30 minutes or until golden brown.
Per serve (based on a 450g serving) Cals: 515 Protein: 29g Fat: 17g Carbs: 45g