25 minutes preparation + 30 minutes cooking
22 serves of vegies in this recipe

Vegetable lasagne recipe prepared and presented on white bowl with form and side salad garnish.


  • 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 lasagne, 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


Preheat oven to 180 °C. Steam the pumpkin for 3 minutes, then cool. Plunge spinach into boiling water until wilted and drain well to remove excess liquid. In a large bowl combine drained spinach ricotta, onion and parsley. Arrange 3 sheets of lasagne on the base of an ovenproof pan (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 well to remove lumps. Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened. Add pepper, pour over top of lasagne and sprinkle with cheese. Bake for 30 minutes or until golden brown.

Serves 6.

Serving suggestion

Cut into squares and serve with a green salad.


To add a serve of legumes to the meal, include a can of salt reduced lentils, drained and rinsed.

The table below lists the nutritional values present in the recipe for vegie lasagne.
Serves in this recipe:
Serve size: 483g
  Quantity per serving Quantity per 100g
Energy 2161.82kj 447.58kj
Protein 32.10g 6.65g
Fat 18.20g 3.77g
- saturated 9.53g 1.97g
Carbohydrate 49.43g 10.23g
- sugars 18.97 3.93g
Fibre 13.22g 2.74g
Sodium 792.02mg 163.98mg