PUMPKIN, SAGE AND FETA LASAGNE
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.
Tip: For meat-eaters, try adding some cooked, shredded chicken breast.