Skinny Veggie Lasagne (Serves 6)

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

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