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Pumpkin, Feta & Sage Lasagne Recipe
Serves 6 | Prep 20 mins | Cook 45 mins plus 10 mins standing | Cost per serve $2.80
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| Pumpkin, Feta & Sage Lasagne |
Pumpkin, Feta & Sage Lasagne Ingredients
- 1kg pumpkin, peeled, thinly sliced
- 2 tablespoons reduced-fat table spread
- ¼ cup flour
- 2 cups reduced-fat milk
- 1 egg, whisked
- 6 x 47g fresh lasagne sheets
- 160g baby spinach leaves
- 100g reduced-fat feta, crumbled
- 1 tablespoon roughly chopped fresh sage
- ½ cup (60g) reduced-fat grated cheese
- 2 tablespoons grated parmesan
- Mixed salad leaves, to serve
Pumpkin, Feta & Sage Lasagne Preparation
- Preheat oven to 200°C. Line two baking trays with baking paper. Place pumpkin on trays, lightly spray with olive oil, then bake for 20 minutes or until tender. Set aside to cool.
- Meanwhile, to make white sauce, place table spread in a saucepan over medium heat and cook for 20 seconds or until melted. Add flour, whisking to combine. Remove pan from heat and slowly add milk, whisking to combine. Return pan to heat and whisk constantly until mixture comes to the boil and thickens. Remove pan from heat and allow to stand for 10 minutes. Add egg, whisking to combine.
- Spread 2 tablespoons sauce over base of 20cm baking dish. Top with two pasta sheets, then half the spinach, half the pumpkin slices, half the feta, a third of the sage and a third of the remaining sauce. Repeat layers, then cover with remaining two pasta sheets. Spread remaining sauce over pasta, then sprinkle with grated cheeses and remaining sage.
- Transfer dish to oven and bake for 25 minutes or until golden. Stand for 10 minutes before dividing among six serving plates. Serve with salad leaves.
