New Recipe – Vegetable lasagne

This recipe comes from our Mediterranean Easy Diet E-Book, but is a recipe that is suited to the Low GI and keto/banting diet categories too. You won’t miss meat with this delicious, healthy lasagne. Your family will love it!

Serving size

Serves 6

  • 500g spinach, washed and stalks removed
  • 200g durum wheat lasagne sheets
  • 2 teaspoons parmesan cheese, grated
  • 80g low-fat mozzarella cheese, grated
Vegetable sauce:
  • 1 teaspoon olive oil
  • 2 onions, peeled and chopped
  • 2 teaspoons minced garlic
  • 250g mushrooms, sliced
  • 2 green peppers, seeded and chopped
  • 1 tin mixed beans, drained
  • 1 tin tomatoes with juice, mashed
  • 1 teaspoon dried mixed herbs
Cheese sauce:
  • 1 teaspoon lite margarine
  • 375ml low-fat milk
  • 4 teaspoons flour
  • 60g low fat cheese
  • pinch of ground nutmeg
  • ½ teaspoon salt
  • black pepper to taste
  1. Lightly steam the spinach until just wilted, then drain well.
  2. For the vegetable sauce, heat the oil in a non-stick frying pan. Add the onions and garlic, cook for about five minutes.
  3. Add the mushrooms and green pepper and cook for a further 3 minutes. Add the beans, tomatoes, and herbs. Simmer for 15 minutes.
  4. Preheat the oven to 180°C (356°F).
  5. For the cheese sauce, melt the margarine and stir in the milk. In a 500ml glass bowl or jug, mix the flour with 3 tablespoons water to a smooth paste, stirring after each addition until smooth. Pour the sauce back into the saucepan.
  6. Return to the heat and stir until the sauce is smooth and thickened.
  7. Remove from the heat and stir in the cheese, nutmeg, salt and pepper.
  8. To assemble, pour half the vegetable sauce over the base of a lasagne dish. Cover with a layer of lasagne sheets, then half the spinach. Spread half the cheese sauce over the spinach. Top with the remaining vegetable sauce and lasagne sheets. Cover with the remaining spinach and finish with the remaining cheese sauce. Sprinkle with parmesan and mozzarella cheese.
  9. Bake in the oven for 45 minutes to one hour until bubbly and brown.
  10. Cut into six helpings and serve with a green salad.

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