pumpkin and spinach lasagneThis is a healthier version of lasagne, using vegetable slices in place of the lasagne sheets. If you are at your goal weight and maintaining, feel free to use lasagne sheets instead in this recipe.


  • 1kg pumpkin, cubed
  • 2tbsp olive oil
  • 300ml vegetable stock (save the water from the vegetable lasagne sheets, best if it’s still hot)
  • 500g┬áspinach
  • lasagne sheets (or for vegetable options, use aubergine slices or leeks split into their individual leaves)
  • 200g finely grated mozzarella
  • 800g passata
  • Mixed herbs to taste


  1. Add the pumpkin and olive oil to a pan and cook on medium heat until the pumpkin has softened and turned golden brown
  2. Meanwhile, if you are using aubergine slices for your lasagne sheets, add them to a pan of boiling water and cook for 5-7 mins or until softened. If using leek leaves, they will only need 1-2 mins
  3. Stir the spinach and stock into the pumpkin, and leave to stand for 5 mins
  4. Stir the mixed herbs into the passata
  5. Build up your lasagne in layers – pumpkin & spinach, followed by lasagne sheets, then passata, then a thin sprinkling of mozzarella
  6. Bake in the oven at 180C for 25-30 mins or until the sauce is bubbling and the top is golden brown
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