Monday, February 2, 2015

Super Healthy Roasted Vegetable Lasagna

Lasagna is one of my ultimate comfort foods. It's delicious, though not always waist line friendly. I would never have lasagna mid week, always keeping it as a weekend cheat meal. However, I have come up with a way for me to have lasagna mid week and staying very healthy.

My roast vegetable lasagna will have even the hardiest of carnivores looking for seconds, making this the perfect meat free Monday dinner. Whats also great about this recipe is that you can swap the vegetables in this recipe for many other types of vegetables, e.g spinach, aubergines, beef tomatoes, cauliflower, broccoli etc. Also this recipe has my basic tomato and white sauce recipes, that can be used in so many other recipes.

Serves 4


  • 4 lasagna sheets
  • 1/2 cup of low fat grated cheese

Tomato sauce

  • 1 tin of tomatoes
  • 2 tsp of balsamic vinegar
  • 1 garlic clove, minced
  • 1 onion, sliced 
  • Salt and Pepper
  • 1/2 tsp of fresh thyme leaves

Roast Vegetables

  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 sweet potato, peeled and cubed
  • 5-6 mushrooms, sliced
  • 1 courgette, sliced
  • Spray Olive oil
  • 3-4 twigs of fresh thyme

Low fat Bechamel Sauce

  • 25g of plain flour
  • 25g of low fat butter spread
  • Skimmed Milk
  • Nutmeg


  1. Preheat the oven to 200 degrees
  2. Lay the chopped vegetables on lined baking trays and scatter the thyme leaves around the trays and spray with low cal olive oil spray
  3. Roast the vegetables for 20 minutes.
  4. Meanwhile, get a saucepan or wok on a medium heat, use some spray oil again on the wok/saucepan. Add the onion and garlic and fry for a minute, then add the tomatoes, and thyme and cook to reduce the liquid by half. Add the balsamic vinegar and stir it though. Set aside once cooked.
  5. In a small saucepan, on a medium heat, add the low fat spread.
  6. Whisk in the flour until all the butter is absorbed, to make a roux.
  7. Add the milk a bit at a time, whisking constantly, until a white creamy sauce is made. When you are happy with the consistency, grate in a small amount of fresh nutmeg.
  8. When the vegetables are soft and cooked, add them to the tomato sauce and mix through.
  9. Get a oven proof lasagna dish and put half the tomato vegetable mixture in the bottom of the dish, spreading it evenly.
  10. Top with 2 sheets of lasagna pasta. Top the pasta sheets with the remaining tomato sauce mixture.
  11. Top the sauce with the last 2 pasta sheets. Spread the bechamel sauce over the top pasta sheets and scatter the cheese all over.
  12. Bake in the oven for 25-30 minutes.
  13. Allow to stand for 10 minutes before cutting, as if you cut a lasagna straight from the oven, it will fall apart when you try to take out the portions.

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