
By myfoodbook.com.au
Roasted Pumpkin and Spinach Lasagne
Instructions
Prep:50minCook:1h 30min
This vegetarian lasagne recipe is layered with homemade pasta, hearty vegetables, ricotta and béchamel. The fresh pasta is made with eggs and creates a silky smooth pasta that's a joy to make. Try this egg lasagne recipe once and we're sure you'll make it again and again.
Updated at: Wed, 08 Oct 2025 15:45:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories953.6 kcal (48%)
Total Fat49.6 g (71%)
Carbs89.1 g (34%)
Sugars12.1 g (13%)
Protein38.6 g (77%)
Sodium1871.5 mg (94%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

450g‘00’ flour
plus extra for dusting

1 tspsalt

4 x 60geggs

1egg yolk

2 tspolive oil

1.3kgKent pumpkin
seeds removed and peeled

3 Tbspolive oil

2 Tbspfresh sage
chopped

2 tspgarlic salt

2 x 250gfrozen spinach
packets, thawed

3cloves garlic
crushed

375gricotta
smooth

200gfeta
crumbled

50gbutter
diced

⅓ cupplain flour

750mlmilk

1 ½ cupgrated cheddar cheese
Instructions
View on myfoodbook.com.au
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