This nourishing vegetarian lasagne is a beautiful reflection of the Mediterranean way of eating, simple ingredients, vibrant veggies, quality olive oil, and a balance of flavour and comfort. Packed with zucchini, carrots, spinach, and creamy cheeses, it brings together everyday staples in a way that feels both wholesome and deeply satisfying.
This one is a comforting classic made just a touch lighter, without compromising on richness or taste. Perfect for sharing, bringing warmth and ease to your table!
- Serves
- 8
- Prep
- 40 minutes
- Cook
- 45 minutes
Ingredients
- 5 fresh wholemeal lasagne sheets
- 425g napoletana sauce
- 2 medium zucchinis, grated
- 2 medium carrots, grated
- 3 handfuls of baby spinach
- 350g low-fat mozzarella, grated
- 30g Pecorino cheese, grated
Bechamel sauce
- 600ml low fat milk
- 2 tbsp plain flour
- 2 tbsp extra virgin olive oil
- 40g low-fat cheddar cheese
- 40g parmesan cheese
- ½ tsp salt
- ¼ tsp nutmeg
- Pepper, to taste
Method
Preheat oven to 200°C.
Make bechamel sauce: Mix olive oil with flour in a pan over low heat. Cook for 5 mins, then slowly whisk in cold milk. Thicken for 10 mins, stirring on low heat, then season with salt, nutmeg, pepper & all the grated cheese.
Grate the zucchini and carrot.
Assemble lasagne in a baking dish: LAYER 1: Thin layer of napoletana sauce in base. 1.5 sheets of lasagna pasta on top. LAYER 2: Thin layer bechamel, zucchini, carrot, 1/3 mozzarella, handful of spinach. Season with salt & pepper. Add 1.5 sheets of pasta on top. LAYER 3: Repeat as above. Add 2 lasagne sheets on top. TOP LAYER: The rest of the napoletana sauce, smooth out the layer. Rest of mozzarella & grated Pecorino on top.
Bake uncovered for 40 to 45 mins at 180°C.
Allow to cool slightly before slicing and enjoy!!
