Pumpkin, feta and sage lasagne
Nutrition Info.(per serve)
- 1kg pumpkin, skin removed, thinly sliced
- oil spray
- 2 tablespoons reduced-fat spread
- 1/4 cup flour
- 2 cups trim milk
- 1 egg, whisked
- 6 fresh lasagne sheets (18cm x 11cm each)
- 150g fresh baby spinach
- 100g reduced-fat feta, crumbled
- 1 tablespoon roughly chopped fresh sage
- 50g reduced-fat tasty cheese, grated
- 2 tablespoons freshly grated parmesan cheese
Total fat 13g
Saturated fat 5g
Dietary fibre 8g
1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pumpkin slices on trays and spray with oil. Roast for 20 minutes or until tender. Cool.
2 To make white sauce, place a saucepan over a medium heat and melt spread. Add flour and whisk until well combined. Remove pan from heat and slowly add milk, whisking until combined. Return to heat and whisk constantly until mixture comes to the boil and thickens. Remove from heat and stand for 10 minutes. Add egg and whisk until combined.
3 Spread 2 tablespoons white sauce over base of a 20cm baking dish. Top with 2 pasta sheets. Place spinach over pasta, add pumpkin slices, feta, one-third of the sage and one-third cup white sauce. Repeat layers once.
4 Cover with the remaining 2 pasta sheets. Spread the remaining white sauce over pasta. Sprinkle tasty cheese, parmesan and the remaining sage on top. Bake for 25 minutes. Stand for 10 minutes, cut and serve.
Make it gluten free: Use gluten-free flour and gluten-free lasagne sheets.
Hanu de Jong
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