Pumkin,Spinach and Feta lasagne

Pumkin,Spinach and Feta lasagne


2 people made this

this is a really tasty quick lasagne great for vegetarians and some shredded chicken for an added twist

Serves: 4 

  • 1 kilo Pumpkin skin removed and thinly sliced
  • 2 Tablespoons Butter
  • 1/4 cup plain flour
  • 2 cups vegetable stock
  • 1 egg whisked
  • 6 egg whisked
  • 150gram baby spinach
  • 100gram reduced fat feta crumbled cheese
  • 1 tablespoon roughly chopped sage
  • 10gram parmesean cheese
  • 50gram reduced fat tasty cheese

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. / Pre heat oven to 200 C . Line baking trays with baking paper . Put Pumpkin slices onto trays and spray with oil . Roast for 20 mins ,or until tender. Cool
  2. 2/ Place saucepan over medium heat melt butter add flour flour and whisk until well combined. Remove pan from heat and slowly add vegetable stock whisking until well combined . Return to heat and whisk constantly until mixture comes to the boil and thickens . Remove from heat and let stand for 10 mins .Add egg and whisk until combined.
  3. Grease a 20 cm square baking dish , spread 2 tablespoons of the white sauce over base. Top with 2 sheets of pasta. Place ½ the baby spinach over pasta ,add ½ pumpkin slices,1/2 fetta, 1/3 sage and 1/3 cup white sauce.repeat layers once.
  4. / cover with remaining 2 slices of pasta. Spread white sauce over pasta ,sprinkle tasty cheese, paramasean and sage on top . Bake for 25 mins . stand for 10 mins cut and serve

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Reviews (1)


This was the most tasty Lasagne ever. The only thing I changed was adding some cooked chicken mince with diced onion and a few seasonings in the layers. Fantastic! The only thing I didn't understand was where the '6 eggs' came in? - 13 Nov 2013

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