Roast vegetable lasagne and a meat version | Lea Stening Health – Healthy Recipes › Lea Stening Health

Ingredients

• 1 Tbsp olive oil
• 200g baby spinach, washed and drained well
• 1/2 tsp nutmeg
• 250g cottage cheese or ricotta
• 50ml fat-reduced milk
• 1 egg
• 100g Fresh lasagne sheets
• 2 cloves garlic, finely chopped
• 1/2 medium red onion, diced
• 6 slices egg plant
• 1 cup pumpkin, skinned and sliced thinly
• 4-5 button mushrooms
• 1 small courgette, sliced
• 1/3 of a red and 1/3 of a yellow capsicum, sliced
• ¼ cup fresh basil, chopped
• ½ tsp ground nutmeg
• 250g passata or tomato pasta sauce
• 1 pinch chilli flakes to taste
• 500 mls fat-reduced milk
• 2 ½ Tbsp corn flour
• 1 egg, beaten
• ½ tsp chicken stock powder
• 1 tsp whole seed mustard
• 1 Tbsp lemon zest, shredded
• ½Tbsp lemon juice
• 1-2 Tbsp Parmesan cheese, powder (optional)
• Liberal sprinkling of dried Italian herbs