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Home > Vitafriendspku > Recipes > Roast pumpkin & feta lasagne
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Roast pumpkin & feta lasagne

  • RECIPE MAKES: 12g protein / 4 serves – 3g protein per serve / 6 serves – 2g protein per serve / 8 serves – 1.5g protein per serve
  • PREP TIME: 30min
  • COOK TIME: 75min

Created by @the_pku_nana


Step 1

Pre-heat oven to 180°C.

Step 2

In a pot of boiling water, cook 3 lasagne sheets at a time, 8-10min; until soft.

Step 3

Drain and set aside.

Step 4

Meanwhile, prepare layers.

Pumpkin and feta layer:
Step 1

Line a baking tray with paper. Place pumpkin on lined tray, sprinkle with garlic and drizzle with oil.

Step 2

Roast 30min; until tender.

Step 3

In a medium sized bowl, mash pumpkin, add feta, basil, and egg replacer; mix well. Set aside.

Tomato, mushroom and onion layer:
Step 1

Heat extra oil in a saucepan, over medium heat. Add onion and mushroom, fry 5min; until onion softens.

Step 2

Add pasta sauce, cook further 5min.

Step 3

Remove from heat and set aside.

Bechamel sauce:
Step 1

In a saucepan, melt butter over a low heat, stir in FATE mix, to form a paste.

Step 2

Whisk in low protein milk alternative, stir continuously; 5min, until mixture thickens.

Step 3

Remove from heat and stir in parmesan and spinach.

Assemble Lasagne
Step 1

Lightly spray with oil, a deep baking dish, approx. 17cm x 24cm.

Step 2

Place a thin layer of the tomato and vegetable sauce across bottom of dish. Top with 3 pasta sheets, the pumpkin mixture, 3 pasta sheets, the bechamel sauce, the remaining 3 pasta sheets, and then the remaining tomato and vegetable sauce.


Step 3

Top with extra cheese, cook in oven; 30min, until cheese has melted and is golden.

Top Tip:

Low protien BIOCheeses can be found at your local supermarket (Coles / Woolworths).
Serve with a fresh green salad for a delicious lunch or dinner.

Refer to labels for allergen and other product information. Fate Low Protein All-Purpose Mix is a food for special medical purposes and must be used under medical supervision

  • 9 low protein lasagne sheets
  • 480g pumpkin cut into cubes
  • 2 garlic cloves, crushed
  • Oil, for drizzling, + extra ½ Tbsp for frying
  • 120g Low protein BioCheese feta, finely cubed
  • Basil (to taste)
  • 1 tsp egg replacer
  • 1 medium onion, peeled, diced
  • 180g mushrooms, thinly sliced
  • 500g Pasta sauce (Leggo’s “Bolognese” with Chunky Tomato, Garlic & Herbs)
  • 50g butter
  • 2 Tbsp FATE low protein all-purpose mix
  • 200ml low protein milk alternative
  • ⅓ cup low protein, BioCheese Parmesano + extra for topping
  • 66g spinach finely chopped
  • Oil spray