Vegetable Lasagne

Lasagne is that totally irresistible dish made from layering aldente pasta sheets with a rich tomato and bechamel sauce and plenty of good cheese. I’d say most of us have eaten our fair share of the stuff and  it’s also one of those easy entertaining meals I always make at home for a casual dinner party with friends because you can just place it in the oven and allow it to do it’s magic!

It‘s a little scary when you think that an average serve  has about 750 calories and 50 grams of artery clogging saturated fat, a lot of it coming from the meat, béchamel and cheese.  Making a healthy version of lasagna is not rocket science, all you need to do is to make some simple changes to the ingredients  and amount you use.

I’ve replaced the white pasta by using thin layers of roasted eggplant – this not only lowers the calorie and carb content but also makes it gluten free. You can also use a good 100% wholemeal pasta made from spelt, quinoa or buckwheat which is lovely. I’ve added a heap of veggies to this version, but you can also use a good grass fed lean beef mince and make the bolognaise base healthier by adding plenty of grated carrot, chopped celery, mushrooms, spinach and lentils.

Traditional béchamel is the common topping and layering sauce for a lasagne.  It’s basically made by combining butter and flour in a pot over a stove then whisking in enough hot milk and cream to form a creamy white sauce. Ricotta Is my first choice when finding a good replacement for béchamel, it’s  just totally delicious in lasagne and makes a tasty and healthy simple white sauce that has a good amount of complete protein. If you are dairy free,  pureed cannellini beans with a little roasted garlic and olive oil makes an awesome white sauce to layer into and on top of  a lasagna – silken tofu also works well.

Just by making a few simple changes to the ingredients you choose, how you cook it and your portion size,  you can make improvements to your health that will last a lifetime.  Eat Well and Stay Healthy . x

Serves 6

2 eggplant – cut into slices lengthways
1 red onion, roughly chopped
2 capsicum
2 zucchini
500 g pumpkin
1 tbsp olive oil
500 ml  tomato passata or napolitana
handful of fresh basil, chopped
500 g ricotta
pinch nutmeg
30 g Parmesan

Preheat oven to 200 C.

Grill eggplant until soft.
Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt, pepper and a little cinnamon.
Roast for 30 minutes until soft then remove from the heat.
Fold through tomato sauce and fresh basil leaves.
Layer the eggplant to line the base of a large baking dish.
Top with half of the roasted vegetables.
Place another layer of eggplant over the top then proceed with the final vegetable filling.
finish off with the final layer of eggplant.
Combine ricotta and nutmeg into a food processor and  Process until smooth and creamy.
Spread over the top of the eggplant followed by a light grating of Parmesan.
Bake for 30  - 40 minutes until golden and heated through.
Serve and enjoy.

To make the non-dairy white sauce combine 500 g silken tofu with 60 g raw cashew nuts into a high speed blender.  Blend until smooth and creamy and use to replace ricotta. Cannelini beans can also be used but you need to blend with roasted garlic and a little olive oil.

Zucchini can be used in place of the eggplant.

To add more protein:  Add 1 x 400 g tin drained  cannelini beans or lentils to the roasted vegetables.

calories: 228 / 954 kj
protein: 15.2 g
carbs: 13.5 g
fat: 12.7 g
Fiber: 5 g



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35 Responses to “Vegetable Lasagne”
  1. Ainsley says:

    This looks delicious i will have to give it a go, i ussually make mine by using lentils as the meat substitute and cottage cheese and sour cream as the bechamel sauce substitute. delicious looking forward to trying it :-)

  2. Margaret says:

    I love how you offer so many alternatives to ingredients. :)

  3. Jeanette Sutton says:

    Hi, this looks lovely, in the picture it looks like flat sheets of ‘something’ inbetween the layers and under the tomato? Is this the eggplant?

    • The picture has added tomato on top and tofu which I did not include in this version of my lasagne…also has broad beans which are a lovely addition for extra protein and fiber. :)

  4. L Edwards says:

    This recipe sounds delicious! A much healthier dish than the traditional heavy meat and cheese.Unfortunately with 2 always hungry men to feed I dont think I will have an opportunity to enjoy.

  5. Rosanna says:

    Yum and yum again, I am making this in the near future, then I finish
    With my detox lol

  6. Lauren says:

    Another day, another wonderful recipe! Thank you Teresa!!

  7. Claire says:

    Absolutely Sensational! Was so tasty. Instead of putting the capsicum in with the pumpkin etc, I chargrilled the capsicum and layered it. Definitely worth a try!

  8. jacquie says:

    My son is allergic to dairy, so has never been able to eat lasagna. Can you suggest anything I could use instead of the ricotta ? It looks delicious :-)

    • Hi Jacquie, if you have a read through the copy you’ll find great alternatives for a dairy free lasagne. Cannelini bean puree is delicious and so is silken tofu blended with a few cashew nuts to layer into or over the top of the lasagne. :) x

  9. jacquie says:

    Great recipe. It even had my husband & kids eating & enjoying eggplant for the first time. I made a dairy free version with both silken tofu & cannellini beans (as I didn’t buy enough tofu) & it was a great success. Thanks

  10. Deborah says:

    Just made this using tofu and cashews as a cheese sauce replacement and it was amazing!! Thank you !

  11. Cayla says:

    This looks amazing – can’t believe its good for you too! Just a quick question though, How exactly is the pumpkin, zucchini and capsicum prepared? As in chopped, sliced, etc. Its probably written there but for the life of me I can’t find it! Also does this hold its shape nicely when cooked?

  12. Jodie Milne says:

    I cooked this tonight and had it with the cannellini beans. It was delicious! In my oven it didn’t need 30 mins as the ricotta got burnt but then but it was still so tasty!

  13. Faye connors says:

    Wow, great taste looked fabo. Another great recipe. Your a gem

  14. Nicki says:

    Made this for dinner tonight! Absolutely delicious, my 1 year old nephew enjoyed it too! Thank you for all these yummy recipes Teresa! I am so excited to try them all. Also want to get your cookbook as I am wanting to lose weight as well!

  15. Pauline says:

    Do you have to peel the eggplant first?

  16. I just made this, added a layer of mince with heaps of grated carrot and celery. Found it hard to spread the ricotta neatly over the top so visually not that enticing but smells delicious!! Can’t wait to try it! I hope it’s a hit! Took me 3 hours!!! :)

  17. Ok that is so tasty! To die for! Thanks for a great healthy recipe! Also makes a decent size so it’s worth the effort. Now that I know I think it will be quicker to make next time!

  18. Alyssa says:

    Can you freeze this recipe? Because I live on my own I like to make my meals in big batches and freeze, if you can’t can you tell me which dinners I can freeze?

  19. Nicole says:

    It’s also really tasty to moosh baby spinach leaves through the ricotta!!!!

  20. Jess says:

    This lasagne was so delicious! I added some h/made XO chilli to the sauce and some garlic to the ricotta, was divine! Made 6 massive serves. I am loving the recipes and have converted some of my friends too :)

  21. Briony says:

    Hi Teresa,

    Can you suggest an alternative/different recipe for the bechamel? I can’t have tofu as soy upsets my stomach..

    Thank you for all your amazing recipes!

  22. Emma says:

    Hi Teresa,

    If my family aren’t a fan of pumpkin, what do you suggest i could use intstead of it in this lasagne?

  23. Renee says:

    Love this one! I also add mushrooms, sweet potato and spinach. Delish! If only my 3yr old would try it!

  24. Kym says:

    This sounds so good! Was wondering if I could substitute the ricotta cheese with cottage cheese? Thanks

  25. Curious says:

    Quick question. This is 228 calories per serve yes?

  26. Jade says:

    This was very delicious!!!!!!!! Will. Absolutely be making it again!! Thank you

  27. Kim says:

    My family of 5 absolutely loved this lasagne, even the youngest fussy eater. Thanks for the great recipes. We are working our way through them. The almond crusted chicken is on the menu tonight. Thank you.

  28. Bianca Smith says:

    Hi Teresa, this looks amazing! Just a little bit unsure of the step for preparing the roast veggie mix. Is it best to cut it all into small cubes, toss together with the oil and salt/pepper then layer it over a tray for roasting? Thanks, Bianca

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