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Ingredients

• 500g peeled and seeded pumpkin, cut into pieces
• 20g butter, softened
• 1 teaspoon ground cinnamon
• 1 pinch sea salt and ground black pepper to taste
• 40g butter
• 2 tablespoons plain flour
• 1 cup (250ml) milk
• 2 bay leaves
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 2 (150g) bags baby spinach
• 1 (500g) tub light ricotta cheese
• 1 1/2 teaspoons ground nutmeg
• 1 tablespoon olive oil
• 250g lean beef mince
• 2 tablespoons tomato paste
• 1 (410g) tin tomato puree
• 12 instant lasagne sheets
• 1/3 cup (40g) freshly grated Parmesan

Description

A Non-gluggy, Healthy Lasagne Recipe Where Vegetables Rule! You Could Also Make This A Full Vegetarian Version By Omitting The Mince And Substituting TVP Or Finely Diced Mixed Vegetables (zucchini, Carrot, Celery, Onion).

All Recipes Australia