For a healthier and delicious alternative to traditional lasagne try this variation – made with home-made pumpkin soup instead of white sauce. A great way to use up left-over pumpkin soup. The soup makes the pasta sheets nice and soft.


  • instant cook lasagne sheets
  • 300g cottage cheese
  • a little grated cheese
  • breadcrumbs to make the crust (optional)
  • dried herbs
  • pumpkin soup
  • spinach (optional)

bolognese sauce

  • olive oil
  • 1 onion
  • 2 cloves garlic
  • 500g minced beef
  • 500g pasata or tinned tomatoes, diced
  • mushrooms
  • 1 carrots, grated
  • 1 teaspoon mixed herbs
  • 1 teaspoon paprika
  • worcestershire sauce
  • pinch salt
  • cracked pepper
  • 1 cube of beef stock


  1. Grease a large lasagne dish and preheat oven to 200 degrees. Fry onion and garlic. Remove from pan. Add mince and fry. Add herbs, paprika,  worcestershire sauce and beef stock. Stir until meat is cooked through. Add vegetables and tomatoes. Reduce heat and simmer for half and hour.
  2. To make lasagne, cover the bottom of the dish with a layer of pasta and cover with half the bolognese.  Add another layer of pasta and cover with the pumpkin soup, pasta, spinach, bolognese, pasta,  pumpkin soup, pasta. Spoon the cottage cheese onto the final layer of pasta. Sprinkle with grated cheddar cheese, then breadcrumbs and the dried herbs. Bake for 40 minutes or until the top is golden and bubbling.
  3. Serve with fresh green salad.

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