Everyday Meals

Two Toned Vegetable Lasagne


A lasagne the whole family will love, it’s Mum’s secret that it’s packed with vegies!

Prep time:20 mins

Cook time:50 mins

Serves: 6


  • 500g butternut pumpkin, peeled and sliced
  • 1 cup frozen chopped onion
  • 2 cloves garlic, unpeeled
  • Oil spray
  • 4 eggs
  • 350g fresh ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 cup chopped fresh spinach leaves
  • ¼ teaspoon ground nutmeg
  • 375g fresh lasagne sheets
  • 340g tub Leggo’s Fresh Napoli Sauce
  • 1 cup grated mozzarella cheese


Step 1

Place pumpkin, onion and garlic on a baking paper lined tray. Spray with oil and season to taste. Bake in a preheated oven at 200°C for 20-25 minutes or until softened. Place in a bowl and lightly mash. Add 2 lightly beaten eggs, mix well and season to taste.

Step 2

Meanwhile, in a separate bowl combine ricotta, parmesan, remaining eggs, spinach and nutmeg.

Step 3

Arrange a single layer of lasagne sheets to cover the base of a lightly oiled 28cm x 20cm lasagne dish. Evenly spread with pumpkin mixture, a second layer of lasagne sheets, ricotta mixture and a final layer of lasagne sheets. Finish with Leggo’s Napoli Sauce and sprinkle over cheese.

Step 4

Cover with foil and bake in a preheated oven at 180°C for 20 minutes. Remove foil and bake for a further 10-15 minutes or until cheese is golden brown. Allow to stand for 5 minutes before serving.

Tasty Tip!

To substitute the frozen onion, simply chop 1 fresh onion and place in the oven with pumpkin for the last 10 minutes of cooking or until the onion is soft enough to mash.

Two Toned Vegetable Lasagne
Average user rating:
  • 4

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