Roasted pumpkin, sweet potato and mushroom lasagne 46



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This roasted pumpkin, sweet potato and mushroom lasagne is a great twist on the traditional meat lasagne. It’s also good for you – it’s low GI and filled with fibre and sodium. Not to mention it’s packed full of flavour and is easy to make.

Serves 4


  • 200g pumpkin, diced into 1cm cubes
  • 200g sweet potato, diced into 1cm cubes
  • 1 large sprigs rosemary
  • 2 cloves crushed garlic
  • 500ml skim milk
  • 1/2 onion
  • 1.5 tbsp plain flour
  • 125g cottage cheese
  • 100g sliced mushrooms
  • 1/2 sliced shallot
  • 25g grated reduced fat cheese
  • 120g dried lasagne sheets
  • pepper to taste



    1. Preheat oven to 200 degrees
    2. Mix pumpkin, sweet potato, rosemary, garlic and pepper in a bowl
    3. Place on a grease tray and bake for 20 minutes until golden
    4. Scald milk with onion and let sit for 10 minutes. Dilute the flour with a little water, add to the milk, simmer for 5 minutes and add the cheese.
    5. Spray lasagne dish with cooking oil and add a layer of lasagne sheets. Add 1/4 of the sauce and 1/4 of the pumpkin, potato, mushroom and shallot. Continue until all ingredients used
    6. Sprinkle with grated cheese. Bake for 35-45 minutes and rest before serving.


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Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. I’m gluten free but this yummy filling could be made into “cannelloni”by using gf home made pancakes, rolling them up and sprinkling with grated cheese and brown under grill.

    3 REPLY
  2. natural sodium from vegetables (e.g. celery is very high) is a good thing – we need sodium as a balance to potassium for the electrolyte levels in our body – it’s the “extra” sodium in the form of sodium chloride aka salt that’s the bad guy. I’m not sure that the vegies in this recipe are particularly high in the natural form.

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