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Family Meals, Recipes, Vegetarian

Healthy Butternut and spinach lasagne

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Vegetable lasagne is one of my all time fav dishes. Super comfort food, I was looking for a way to make it healthier, not too long in the making and pack it full of veggies. I may have done it 🙂 Cooking around a baby, a toddler and a chatty, needing attention school girl means cooking needs to be simple and quick for school night meals, I managed to do this one in stages. Butternut squash was prepped at lunchtime and left. Tomato sauce was prepped after school. It was all assembled during the afterschool ballet class then popped in the oven. WIN.

Butternut squash and bean lasagne 2

Plates were literally licked clean (mental note to work on table manners in our house) and everyone had seconds. There were, of course, fights over the cheese topping. It was one of those meals for me that I just wanted to keep eating. However I listened to my stomach. Sigh. Sometimes intuitive eating is not that much fun 😉

A great meal for upping the veggie content of your meals for the week, a meat free feast. 

Butternut squash and bean lasagne 1

Butternut and spinach lasagne
Serves 4
A not-so-complicated, delicious vegetable lasagne recipe
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
764 calories
137 g
19 g
9 g
38 g
4 g
868 g
519 g
19 g
0 g
3 g
Nutrition Facts
Serving Size
868g
Servings
4
Amount Per Serving
Calories 764
Calories from Fat 76
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 519mg
22%
Total Carbohydrates 137g
46%
Dietary Fiber 21g
86%
Sugars 19g
Protein 38g
Vitamin A
59%
Vitamin C
50%
Calcium
33%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 medium butternut squash
  2. 1 medium onion
  3. 2 cloves garlic
  4. 1/2 aubergine, chopped
  5. handful of chopped chives
  6. 400g chopped tomatoes
  7. 1 tbsp tomato puree
  8. black pepper
  9. 2 large handfuls of greens or spinach
  10. 400g tinned beans
  11. 8 lasagne sheets
  12. 100g half fat creme fraiche
  13. 150g cottage cheese
  14. 50g cheddar cheese
Instructions
  1. Peel, chop and boil/steam the squash until it is soft. Now blend in a food processor and set aside.
  2. Chop the onion and saute in a pan. Add the crushed garlic. Add the aubergine and cook for a few minutes.
  3. Stir in chopped tomatoes and herbs, tomato puree and black pepper.
  4. Now slice the greens/spinach and add those to the sauce.
  5. Add the beans and stir well.
  6. Simmer for 10 minutes. Set aside to cool.
  7. Mix creme fraiche with cottage cheese.
Now layer it all up
  1. Butternut squash
  2. Tomato sauce
  3. Lasagne sheets
  4. Butternut squash
  5. Tomato sauce
  6. Lasagne sheets
  7. Creme fraiche and cottage cheese topping
  8. Top with grated cheese.
  9. Cook at Gas Mark 5 for 40 minutes.
beta
calories
764
fat
9g
protein
38g
carbs
137g
more
Dietitian UK https://www.dietitianuk.co.uk/
Family Meals, Gluten Free, Recipes, Special Diets, Vegetarian, Wheat Free

Vegetable Potato Lasagne

2 Comments

So what do you do when you’ve been building up all day to a vegetable lasagne and then you realise you are out of wheat free lasagne sheets? 

1. Make something else?

2. Make your own lasagne?

3. Use potato instead?

Today I was feeling a bit more inventive, plus I had a tonne of potatoes to use up… so option 3 it was.

This worked really well, it took longer to cook as I wanted the potatoes to definitely be on the softer side, but you could parboil them to help speed up the cooking time. My cottage cheese white sauce is a big hit.Healthier, quicker to make and lighter on the stomach and palate too, it takes lasagne from a “weekend meal” to an “everyday meal”.  My family are happy.

Someone suggested this was more of a moussaka, I’m not sure. I’m going with lasagne as that is what I based it on. Call it what you like. It’s delicious. 

Dietitian UK: Vegetable Potato Lasagne 1 

Dietitian UK: Vegetable Potato Lasagne 2

Vegetable Potato Lasagne
Serves 6
A healthy take on a vegetable lasagne using cottage cheese to make the white sauce and potato instead of lasagne sheets. Grain free, gluten free.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
296 calories
42 g
17 g
8 g
12 g
4 g
455 g
191 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
455g
Servings
6
Amount Per Serving
Calories 296
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 191mg
8%
Total Carbohydrates 42g
14%
Dietary Fiber 8g
30%
Sugars 10g
Protein 12g
Vitamin A
69%
Vitamin C
130%
Calcium
18%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 tbsp olive oil
  2. 1 medium onion
  3. 3-4 cloves of garlic
  4. 2 peppers
  5. 2 courgettes
  6. 1 carrot
  7. Mixed dried herbs
  8. Black pepper
  9. Balsamic vinegar
  10. 1 tsp sugar
  11. 1 tin chopped tomatoes
  12. Small glass of red wine
  13. 1 large aubergine
  14. 4 medium potatoes
  15. 150g cottage cheese
  16. 150g greek yoghurt
  17. 80g grated cheddar cheese
Instructions
  1. Heat the oil in a large pan.
  2. Chop the onion and crush the garlic, then saute in the pan.
  3. Now add the peppers, carrot and courgettes, cook for a couple of minutes before adding the chopped tomatoes and wine.
  4. Bring to a simmer and add the pepper, balsamic, herbs and sugar. All to simmer gently whilst you prepare the rest of the dish.
  5. Slice the aubergine and potatoes lengthways into thin slices.
  6. You could now parboil the potatoes to speed up the cooking time in the oven.
  7. Mix the cottage cheese with the yoghurt to get a thinner consistency.
  8. Now comes the fun…. in an overproof dish layer up the lasagne. Start with the tomato and vegetables base, top with aubergine slices, then potato and the white sauce. Repeat the layers one more time, ending with the white sauce on the top.
  9. Sprinkle with grated cheese and bake in the oven as Gas Mark 5 for 45-60 minutes.
  10. Test the potatoes are cooked by prodding with a skewer.
  11. ENJOY!
beta
calories
296
fat
8g
protein
12g
carbs
42g
more
Dietitian UK https://www.dietitianuk.co.uk/

 

Family Meals, Gluten Free, Recipes, Special Diets, Vegetarian, Wheat Free

Healthy Easy Vegetable Lasagne

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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.
Does this look wrong?
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 https://www.dietitianuk.co.uk/