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Creamy Vege Lasagne


Serves 6

Lasagnes aren’t hard to make, they just take a little time. The effort is worth it because this dish is just so tasty – not to mention there would be a mutiny if there was no lasagne!

Per serve: 1087.8kj (259cals); 5.2g total fat (1.2g saturated fat)


You’ll need

Vege Sauce
2 tsp olive oil
400g field mushrooms, finely chopped
160g (1 large) onion, chopped
200g (3) celery stalks, finely chopped
180g (1 large) zucchini, finely chopped
100g (1 large) carrots, finely chopped
2 large garlic cloves, minced
2 cans diced tomatoes
2 tbsp tomato paste
1½ cups stock (I use beef style which is still all vegetable product)
60g (1/3 cup) red lentils
2 tsp dried oregano
2 bay leaves
1 tsp sugar
1/2 cup fresh parsley, chopped
Salt & pepper

Bechamel sauce
2 tsp olive oil
1 small onion, finely sliced
2 tbsp wholemeal flour
1 cup stock
¾ cup no fat milk

4 (120g) lasagne sheets
35g (½ cup) 50% reduced fat tasty cheese

Let’s go

Heat oven to 200°c and spray a largish rectangular casserole dish with oil.

Heat oil in a large non-stick frying pan and add mushrooms, onion, celery, zucchini, carrots and garlic with a pinch of salt. Cook on a medium-low heat for 8 minutes until softened. Add tomatoes, tomato paste, stock, lentils, oregano, bay leaves and sugar and bring to the boil. Check for seasoning, reduce heat and simmer for 20 minutes until fragrant. Remove bay leaves. Stir through parsley.

While vege sauce is cooking, make the lite béchamel: in a non-stick (if you have one) saucepan, heat oil on low. Add onion with a pinch of salt. Cook for 6-8 minutes on low until onion is softened. Add flour and continue to cook for a minute or so until flour has been incorporated. Remove saucepan from heat and slowly whisk in stock and milk. Return pan to the heat and bring to a simmer, simmering for about 5 minutes until sauce thickens.

To assemble lasagne:
Slap a good couple of spoonfuls of tomato sauce in the bottom of the prepared casserole dish and top with a layer of lasagne sheets. Top with half the tomato sauce and half the béchamel. Add another layer of lasagne sheets, the remaining tomato sauce followed by the béchamel. Cover with foil and bake for 40 minutes. Remove the foil, sprinkle over the cheese and continue to bake a further 20 minutes until golden and bubbling. Serve with a big salad and you’ll be happy all night long.

Why it’s good for you:
I’ve really used lentils instead of meat in this dish as I find that whilst I love the meat version, it leaves me feeling heavy when I use pasta sheets. Another way to make it lighter if you want the meat is to replace the lasagne sheets with vegetables. See here for the Moodie Meat Version.

If you want to make this low carb, replace the lasagne sheets with slices of eggplant – just slice an eggplant thinly, spray with a little oil and cook in a non-stick pan for 5-6 minutes on each side.
Per serve: 1087.8kj (259cals); 5.2g total fat (1.2g saturated fat); 5g fibre


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