Inside Sport - - Eat Better -

Serves: 4

Time to make: 1 hr Cost per serve: $4.31

1kg pump­kin, skin re­moved and thinly sliced Cook­ing oil spray

2 ta­ble­spoons re­duced-fat ta­ble spread

1/4 cup plain flour

2 cups skim milk

1 egg, whisked

6 fresh lasagne sheets (18cm x 11cm each) 150g baby spinach

100g re­duced-fat feta, crum­bled

1 ta­ble­spoon roughly chopped sage

10g parme­san cheese, grated

50g re­duced-fat tasty cheese

1 Pre­heat oven to 200°C. Line two bak­ing trays with bak­ing pa­per.

Put pump­kin slices onto trays and spray with oil. Roast for 20 min­utes, or un­til ten­der. Cool.

2 Place a saucepan over medium heat and melt ta­ble 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 ten min­utes. Add egg and whisk un­til com­bined.

3 Grease and line a 20cm-square bak­ing dish with bak­ing pa­per. Spread two ta­ble­spoons of white sauce over base of pre­pared pan. Top with two pasta sheets. Place 1/2 the baby spinach over pasta, add 1/2 the pump­kin slices, 1/2 the feta, 1/3 of the sage and 1/3 cup white sauce. Re­peat lay­ers once.

4 Cover with re­main­ing two slices of pasta. Spread re­main­ing white sauce over pasta. Sprin­kle tasty cheese, parme­san and sage on top. Bake for 25 min­utes. Stand for ten min­utes, cut and serve.œ

Tip: For meat-eaters, try adding some cooked, shred­ded chicken breast.

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