Tag Archives: vegetable lasagne recipe

Lentil Lasagne and Lasagne made easy

Lasagne is one of those meals that is loved the whole family. Let’s face it, if you don’t love lasagne then you are very usual! Often seen as hard to make, time consuming and more comfort food than “healthy” I want to share my top tips for making it a standard weeknight family meal.

  1. Pack in the veggies. Lasagne does not have to include meat! I rarely use mince to make lasagne these days. Instead I use lasagne as a way to pack in the veg. You can use lentils, beans or tofu or quorn to get protein in. There is nothing wrong with using the normal beef mince but  if you are looking for more variety with meals or like us, are wanting to eat a greater range of plant based protein sources then it’s time to expand your lasagne repertoire.
  2. Making your own sauce doesn’t have to be complicated. As much as I love a white sauce, if I’m in a rush it always goes lumpy or I burn the bottom of the pan. One of my hacks is to use cottage cheese. Add a little natural yoghurt to thin it down and pour it on the top of the lasagne, top with grated cheese and the jobs done. I wasn’t convinced this sauce would pass the lasagne police in my house  but it did. Phew. The other easy alternative is to use a half fat creme fraiche, simple. 
  3. Embrace your freezer. I totally love my freezer, it saves me on a regular basis. Oh, and it needs defrosting, in case anyone fancies helping me with that. You can either make a double batch of the main filling and freeze it for another meal, or I like to make a whole lasagne and freeze it, makes me feel like a proper domestic goddess. Minus the tidy kitchen, mine is never tidy.
  4. Make ahead. I often make lasagne in stages. so I will either get the main filling out of the freezer and leave to defrost, or make the filling up and leave it. Then later I get a child to help me put it together, layering the filling, pasta and sauce. 
  5. Use pre-bought lasagne sheets. I know most people don’t make their own fresh lasagne sheets, but I sometimes do, it makes the lasagne SO good, literally the best lasagne. But it takes more time that I just don’t have that often. 
So why not transform your lasagne into sometime more inventive. It’s a forgiving dish. Here is a recipe for a wheat free, dairy free version I made this week:
 
 
 
Lentil Lasagne
Serves 4
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Cook Time
45 min
Cook Time
45 min
585 calories
89 g
13 g
11 g
35 g
3 g
533 g
221 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
533g
Servings
4
Amount Per Serving
Calories 585
Calories from Fat 94
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 13mg
4%
Sodium 221mg
9%
Total Carbohydrates 89g
30%
Dietary Fiber 34g
136%
Sugars 14g
Protein 35g
Vitamin A
203%
Vitamin C
165%
Calcium
24%
Iron
49%
* 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 onion
  2. 2 garlic cloves
  3. 3 carrots
  4. 2 peppers
  5. 1 medium courgette
  6. 1 tsp olive oil
  7. 2 cups of dried lentils
  8. 1 tin chopped tomatoes
  9. 1 tbsp tomato puree
  10. 250ml stock (I used homemade chicken stock but you could use a stock cube and water)
  11. 1 bay leaf
  12. Dried mixed herbs
  13. 1 small glug of balsamic vinegar
  14. Lasagne sheets (wheat free if required)
White sauce
  1. 1 tbsp rapeseed oil
  2. 2 tbsp wheat free flour
  3. Soya milk as needed, approx 250ml
  4. 250ml water (you may not need it)
  5. Soya cheese or normal cheese
Instructions
  1. Chop all the vegetables in a food processor (this saves time!) or chop finely by hand.
  2. Saute in the oil for a few minutes, then add the lentils, chopped tomatoes, tomato puree, bay leaf, dried herbs, balsamic, stock and simmer for 20 minutes. This is your basic lasagne filling, You can now freeze this, keep it in the fridge for making up later, or use straight away.
  3. Make up the lasagne with 1 layer of lentil mix, lasagne sheets, lentil mix and lasagne sheets.
White sauce
  1. Pour the oil into a sauce pan and mix in the flour with a wooden spoon, it will make a thick paste. Mix in a little milk and stir to make a batter, now add in the rest of the milk place on a gentle heat and keep stirring to incorporate it all. The sauce will thicken, if it is too thick add some water. Keep stirring! Let it gently bubble but not too much. I like to let it cool a little and then pour on top of the lasagne.
  2. Top with cheese and bake at gas mark 5 for 45 minutes.
beta
calories
585
fat
11g
protein
35g
carbs
89g
more
Dietitian UK http://www.dietitianuk.co.uk/
 

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.
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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/