Serves 8


400g pumpkin, peeled and cut into cubes

400g sweet potato, peeled and cut into cubes

2 large sprigs rosemary

3 garlic cloves, peeled and crushed

Freshly ground black pepper

2-3 tbsp olive oil

1 litre skimmed milk

1 large onion, peeled and sliced

3 heaped tbsp plain flour

250g ricotta cheese

250g lasagne sheets

200g mushrooms, sliced

1 spring onion, trimmed and sliced

50g reduced fat cheddar cheese, grated


  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

  2. Mix the pumpkin, sweet potato, rosemary and garlic in a bowl and season with pepper.

  3. Lay the pumpkin and sweet potatoes out in a single layer on a baking tray, drizzle over 1-2 tablespoons of olive oil and toss together. Bake for 20 minutes until tender.

  4. Place the milk and onion in a saucepan on a medium heat and bring to almost boiling point, then turn off the heat and sit for 10 minutes. Mix the flour with a little water and add to the milk. Bring to a simmer and cook for 5 minutes, then add the ricotta cheese.

  5. Brush a lasagne dish with olive oil. Add a layer of lasagne sheets, then a quarter of the sauce, a quarter of the baked pumpkin and sweet potato and a quarter of the mushrooms and spring onion. Continue until all the lasagne sheets, vegetables and sauce are used. Sprinkle the grated cheese on top.

  6. Bake in the oven for 35-40 minutes or until golden and bubbling on top. Rest for 5 minutes before cutting. Serve with a mixed green salad.