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Vegetarian Lasagne

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Servings Prep Time
4 serves 15 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 serves 15 minutes
Cook Time Passive Time
45 minutes 20 minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
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Add to Shopping List
Add to Meal Plan:
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Print Recipe
Print Recipe
Servings Prep Time
4 serves 15 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 serves 15 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: serves Units:
Bechamel Sauce
Instructions
  1. Preheat the oven to 180C
  2. Slice the pumpkin or eggplant into thin slices (if using pumpkin, you can cut the skin off or leave it on during the cooking process). You will need enough to do 2 layers of lasagne (25x35cm tray)
  3. Cover the eggplant/pumpkin in butter or olive oil and season with garlic, salt and pepper.
  4. Put the pumpkin/eggplant into the oven and cook until soft (but not so that the slices are mushy)
  5. Turn a fry pan onto medium heat and melt a large nob of butter
  6. Dice the onion and then sauté in butter
  7. Add 3 cloves of crushed garlic and mix together
  8. Thinly slice the mushrooms and add to the frypan along with the broccoli, cauliflower, carrot and lentils
  9. Add tomato paste and mix thoroughly through
  10. Pour in the tin of diced tomatoes and mix through
  11. Add 30ml cream (more or less to taste)
  12. Season the mixture with salt and pepper
  13. Grease the bottom of a baking tray with butter (I use a 25x35cm glass baking tray)
  14. Take the pumpkin/eggplant out of the oven and line the bottom of the tray with enough pumpkin or eggplant to completely cover it
  15. Spoon half the veggie mixture over the eggplant/pumpkin then put the second layer of eggplant/pumpkin over the top.
  16. Cover the eggplant/pumpkin with the remaining mixture.
  17. Cover the mince mixture with the béchamel sauce
  18. Generously cover the lasagne with grated cheese (you can use a cheese mixture for extra deliciousness - mozzarella, parmesan and cheddar)
  19. Put into the oven and cook until the cheese is golden brown
For the Bechamel Sauce
  1. Melt the butter in a pot at a medium heat
  2. Add the flour and cook for about 2 minutes. It should bubble somewhat but not brown. It’s important that you cook the flour otherwise the sauce will have a flour taste.
  3. Gradually add the milk bit by bit making sure there aren’t any lumps
  4. Once you have added all the milk continue to stir until the sauce thickens
  5. Add salt and pepper to taste
Recipe Notes

Serve with seasonal veggies or a salad

Nutrition Information
Nutrition Facts
Vegetarian Lasagne
Amount Per Serving
Calories 498 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 75mg 25%
Sodium 1070mg 45%
Potassium 2127mg 61%
Total Carbohydrates 45g 15%
Dietary Fiber 11g 44%
Sugars 16g
Protein 25g 50%
Vitamin A 484%
Vitamin C 163%
Calcium 60%
Iron 35%
* Percent Daily Values are based on a 2000 calorie diet.
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