Cook Culinary & Craft Studio

Low fat roast vegetable lasagne

Debbie
Recipe by
60 Minutes
Prep: 30 Minutes | Cook: 30 Minutes | Servings: 8

I have two Lisa’s to thank for this yummy recipe:

Lisa Brink (Delicious!) who came up with the easy concept of Mediterranean style lasagne without having to make a white sauce

Lisa Raleigh who is a low-fat, free range, organic vegetarian and wrote my last guest blog without scaring off my customers ( I anticipated suggestions of 500 squats after each Italian class).

With easy –to- shop- for ingredients, this recipe is simple enough for your domestic worker to make and ALL the ingredients are used leaving no wastage and NO pots!

Add a small ready roasted free range chicken, flaked, for a mid-week meal or halve the recipe and only add chicken to your husband’s portion if you must.

It’s also painless to halve the entire recipe as it’s only the lasagne that cannot be halved without waste

Low fat roast vegetable lasagne (6-8)

Ingredients

  1. 1 x 500 g box spinach lasagne sheets (only use half or 1 packet or about 15 sheets)
  2. 1x 800 g bag Woolworths roasting vegetables seasoned with 1-2 teaspoons Maldon salt
  3. 1 teaspoon coconut or olive oil
  4. 2 x 375 ml jars (3 cups) of pasta sauce * see notes below
  5. 2 tubs fat- free cream cheese mixed with 2 extra- large beaten free range eggs
  6. 1 cup grated mozzarella

Directions

  1. Oven-roast the vegetables at 200 ˚C on a non- stick mat with 2 tablespoons of water and 1 teaspoon of coconut oil for 40 minutes, tossing once after 15 minutes (or microwave in the bag if you are late).
  2. Place a single layer of lasagne on to the bottom of a large square baking dish then spoon over 1 cup of the pasta sauce.
  3. Add half the creamed cheese and egg mixture, then 1/3  of the grated cheese, then add ½ the vegetables.
  4. Repeat the process and finish with a layer of lasagne then top with tomato sauce and grated cheese.
  5. Bake covered with foil at 180 ˚ C for 30 minutes then remove foil and brown.
  6. Allow to stand for 15 minutes then garnish with fresh herbs and serve with a side salad and a grating of fresh Parmesan or hard Italian cheese.

COOK’S Notes:
• Opt for any pasta sauce: Melissa’s sundried tomato, Jamie Oliver’s range of sauces. I used the Woolworth’s range as I purchased all the ingredients there. You can choose between varieties such as garlic and basil, organic tomato with olives. The List is endless and the sauces are the best priced-staring from R25  to R39 (for organic) while Melissa’s and Jamie’s are around R40 a jar (but very good)
• If you are not using Woolworth’s vegetables, roast or pan fry vegetables such as onion, baby marrow and mushrooms. Add ½ cup herbs, chopped to your own vegetables-as the Woolworth’s ones already contain fresh herb

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