Vegetable Lasagne

This is a great alternative to this much-loved classic! This video recipe for vegetable lasagne is not only super delicious, it’s also lighter than your average lasagne. The secret is to replace half the layers of pasta with lightly cooked zucchini.


Lower Calorie Vegetable Lasagne


  • 1tbsp olive oil
  • 2 red onions, chopped
  • 2 courgettes, sliced
  • Pinch of chilli flakes (optional)
  • Pinch of oregano
  • 6 sheets of lasagne, snapped into strips
  • 250g bag of spinach leaves (wilted and chopped)
  • 200g/7oz ricotta
  • 6-8 large tomatoes, sliced


  1. Preheat oven to gas mark 6/200C (180C in a fan oven).
  2. Heat oil in a large frying pan.
  3. Add onion, season and cook for 1-2 mins.
  4. Add courgette, chilli flakes, if using, and oregano.
  5. Sauté until courgettes are soft, 3-4 mins
  6. Transfer half to an ovenproof dish.
  7. Top with half of lasagne sheets, half of spinach, half of ricotta and 3 sliced tomatoes.
  8. Repeat, finishing with a layer of tomatoes.
  9. Sprinkle with a pinch of black pepper, cover with foil and put in oven to cook until lasagne is soft, about 40 mins.
  10. Leave to stand for 10 mins, then slice to serve with lightly dressed green leaves.

Serves 6 – Serving Size 1/6 recipe Nutrition Per Serving
Calories: 182