Vegie lasagne

Ingredients

• 500g pumpkin or sweet potato, peeled and sliced
• 2 bunches English spinach or young silver beet, washed and sliced
• 500g reduced-fat ricotta
• 6 spring onions, sliced
• ½ cup chopped parsley
• 12 sheets instant lasagne, softened in hot water
• 425g jar tomato pasta sauce
• 2 eggs
• 2 tablespoons plain flour
• 2 cups low-fat milk
• Pinch pepper and ground nutmeg to taste
• ½ cup grated Parmesan or Romano cheese