/ 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/ 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.
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.
/ 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
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