Wanna eat lasagne without being afraid of putting on those lasagne kilos?? Then this is the recipe you want! Oh yes, you can make your lasagne AND eat it too. At only 400 calories per slice (yes, I actually did the math!) it’s wholesome and packed with essential veggies. Just compare that to some of those 900 or 1000 calorie lasagnes you get at restaurants. In addition to that, it’s super easy to make. I call it a 3 step process – heat the veggies, assemble the lasagne, and cook! It also freezes wonderfully if you have leftovers. And don’t worry about incorporating ‘light’ ingredients into the dish – it’s light on calories but not on flavour – promise!
- Dash of olive oil
- 3 medium zucchini (thinly sliced into circles)
- 1 brown onion (thickly sliced)
- 1 cup light cheese, such as Tasty or Mozzarella (I used Woolworths Select Light Tasty)
- 1 cup ricotta cheese (I used Woolworths Select Smooth Light Ricotta)
- 250g button mushrooms (thickly sliced)
- Box of wholewheat oven-ready lasagne sheets (I used San Remo Wholemeal Instant Lasagne Sheets)
- 2 cups pasta sauce (I used Woolworths Select Tomato & Basil Thick and Chunky Pasta Sauce)
- 2 tomatoes (thinly sliced)
- Black pepper
- Parsley (optional)
- Leaf salad or baby spinach (to serve)
This will make 6 generous, healthy and satisfying slices.
Essential kitchen items
- Large skillet or pan
- Baking dish to assemble and bake the lasagne in – approx. 32cm x 20cm x 6cm
1. First step is to heat up the veggies a little to cook them through. Heat the oil in a large skillet over medium-high heat. Add in the onion, zucchini and mushrooms and cook for around 5 minutes until they have softened slightly.
2. While the veggies are cooling, it’s time to assemble the lasagne and preheat your oven to 200 degrees. Line a sheet of baking paper in the base of the tray. Now repeat the following process three times (using one third of the ingredients at each step):
- Lay out a few lasagne sheets so they are touching or overlapped slightly
- Spread out the ricotta
- Crack some black pepper over the ricotta
- Spread out the cooked veggies
- Drizzle over the pasta sauce
- Lay on top the sliced tomato
- Sprinkle over the tasty or mozzarella cheese
- REPEAT 2 MORE TIMES
- At the final layer, sprinkle over the parsley
3. Cover the lasagne with aluminium foil and bake at 200 degrees for at least 45 minutes. Towards the end of cooking, remove the foil and let it cook some more uncovered. You’ll know when it’s ready when the lasagne sheets are nice and soft and have lost their stiffness.
Not a fan of zucchini or mushroom? You can substitute or add some other favourite veggies if you wish like grated carrot, thinly sliced eggplant or roasted capsicum.