Healthy Easy Vegetable Lasagne

I love lasagne, it’s a real feel good, comfort food for me. I love the pasta sheets, the combination of the layers of food and sauce and the hot bubbliness of it as it comes out of the oven. My mum used to make everything from scratch when we were growing up. So for me a lasagne means making your own white sauce and I sometimes make the pasta too. I remember seeing a jar of white sauce in the supermarket for the first time and being completely surprised by it, I had no idea you could buy jars of sauce!  

Which leaves me in a dilemma. I don’t like the idea of buying that jar of white sauce – and can’t as it has wheat in it… but I don’t always have the time, energy or love of washing up to make the whole lot from scratch. Plus lasagane is not the healthiest of meals with all that yummy sauce and cheese. So lasagne as fallen into a “need the time and energy to cook it” “special occasion/weekend kinda meal. With 2 small children I don’t get those type of moments often…so we don’t get lasagne often. Which makes me sad.

UNTIL NOW. Enter cottage cheese. My saviour. This makes a quick, healthy white sauce that works much better than I had ever anticipated. Lasagne, whipped up in 30 minutes with a lot less hassle. Making it with veggies rather than meat means the whole family gets their veggies into them making me a happy dietitian. Altogether a much healthier version of lasagne and so this is back on the menu!

THE VERDICT. Hubby who is the real lasagne taste tester said it worked well and I can make it again. WIN.

Miss K told me it was the best dinner all week. Thats a WIN.

J-boy threw it on the floor without trying it. Fortunately it landed with the plate on the floor, meal intact. He ate his the next day. TEETHING TODDLER ALERT.

Dietitian UK: Healthy Vegetable Lasagne with cottage cheese sauce 1

Dietitian UK: Healthy Vegetable Lasagne with cottage cheese sauce.2 Dietitian UK: Healthy Vegetable Lasagne with cottage cheese sauce. 3

Healthy Vegetable Lasagne (with Cottage Cheese)
Serves 6
Vegetable lasagne using cottage cheese to make a quick, no mess white sauce.
Write a review
Print
Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
417 calories
69 g
14 g
8 g
20 g
3 g
404 g
228 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
404g
Servings
6
Amount Per Serving
Calories 417
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 14mg
5%
Sodium 228mg
9%
Total Carbohydrates 69g
23%
Dietary Fiber 8g
33%
Sugars 10g
Protein 20g
Vitamin A
136%
Vitamin C
154%
Calcium
19%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp olive oil
  2. 1 medium onion diced
  3. 3 cloves of garlic crushed
  4. 1 medium aubergine diced
  5. 1 yellow pepper sliced
  6. 2 carrots chopped
  7. 1 x 400g tin chopped tomatoes
  8. 1 tbsp tomato puree
  9. 1 tbsp mixed dried herbs
  10. 1 tbsp balasamic vinegar
  11. Black pepper
  12. 150g mushrooms chopped
  13. 100g kale
Cottage Cheese Sauce
  1. 250g cottage cheese
  2. 50ml semi skimmed milk
  3. 50ml greek yoghurt
  4. 6-8 gluten free lasagne sheets
  5. 50g cheddar cheese, grated
Instructions
  1. Heat the oil in a pan, add the onion and garlic, cook for a few minutes.
  2. Now add the aubergine and courgette, cook for 2-3 minutes.
  3. Quickly add in the chopped tomatoes and rinse out with water, add that to the pan too.
  4. After stirring, bring the pan to a simmer.
  5. Now as it simmers add the tomato puree, dried herbs, balsamic vinegar and black pepper.
  6. After it has simmered for 10 minutes add in the mushrooms and kale.
  7. Leave to simmer for a few more minutes whilst you make the cottage cheese white sauce.
  8. Mix the cottage cheese, milk and yoghurt to get a thinner sauce.
  9. Now layer up the lasagne with the vegetable mix on the bottom, pasta sheets, a thin layer of the cottage cheese sauce (about 1/3 of it). Repeat vegetable, pasta and top with all the cottage cheese sauce.
  10. Sprinkle with the cheddar cheese and put in the oven.
  11. Cook at Gas Mark 5 for 30-45 minutes, until it is hot and bubbling.
beta
calories
417
fat
8g
protein
20g
carbs
69g
more
Dietitian UK http://www.dietitianuk.co.uk/

Leave a Reply

Your email address will not be published. Required fields are marked *