Vegetable Lasagne

Updated: 21 June 2012 | Author: Bulla Dairy Foods

Layers of healthy goodness.

Method ( pre-heat oven 170c)

  1. Place the sliced pumpkin into a large saucepan with the tomato pasta sauce and simmer over a low heat for 10 minutes.
  2. Heat the olive oil in a frying pan over a medium heat and sauté the garlic 1 min, add the spinach leaves to the pan and cook stirring until spinach is wilted. Remove from the heat and cool.
  3. Combine the Cottage Cheese, seasoning, eggs and 1/2 the parmesan cheese in a large bowl and mix well finally fold through the wilted spinach.
  4. Spoon half the Pumpkin mixture into the base of a deep 24 cm square baking dish, cover with a layer of pasta sheets, top with half the cottage cheese mixture, cover with a layer pasta sheets and top with remaining pumpkin mixture repeat with remaining  pasta, finishing with the Cottage Cheese and spinach mixture.
  5. Sprinkle over the Parmesan cheese and bake uncovered in the pre-heated oven 180c for 30 minutes until golden.
  6. Serve hot with salad and crusty bread.


Vegetable Lasagne

Ingredients (serves 6-8)

  • 500g pumpkin, peeled & sliced
  • 800g pre-prepared tomato pasta sauce
  • 1 tblsp olive oil
  • 2 garlic cloves, crushed
  • 300g spinach leaves, washed & chopped
  • 1 x tub Bulla Original Cottage Cheese
  • 1 tsp Tuscan seasoning
  • 3 eggs
  • 1 cup parmesan cheese, grated
  • 6 fresh lasagne, sheets


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