Pumpkin and mushroom lasagne
Nutrition Info.(per serve)
- oil spray, to grease
- 2 cups (130g) sliced mushrooms
- 1/2 small onion, finely diced
- 150g finely diced pumpkin
- 2 fresh lasagne sheets
- Cheese sauce
- 1/3 cup low-fat cottage cheese
- 1 egg
- 2 tablespoons trim milk
- 2 tablespoons finely grated parmesan cheese
Total fat 21g
Saturated fat 5g
Dietary fibre 8g
1 Preheat oven to 180°C. Spray a 2 1/2-cup-capacity rectangular baking dish with oil.
2 Spray a large frying pan with oil and place over a medium-high heat. Add mushrooms and cook for 5 minutes or until golden. Transfer to a plate. Spray frying pan with a little more oil. Add onion and pumpkin. Cook for 3 minutes or until onion softens. Add 2 tablespoons water, cover and cook for 8 minutes or until pumpkin is soft. Roughly mash.
3 In a bowl whisk cottage cheese, egg, milk and parmesan until smooth. Spread 1 tablespoon pumpkin mixture in the base of prepared baking dish. Top with 1 lasagne sheet, trimming if necessary. Top with the remaining pumpkin mixture, mushrooms and 2 tablespoons cottage cheese mixture. Top with the other lasagne sheet. Spread the remaining cottage cheese mixture over lasagne sheet and season with freshly ground black pepper.
4 Bake for 25 minutes or until golden and pasta is cooked.
Hanu de Jong
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