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Vegie Lasagna

Updated: Feb 4, 2019

Tender vegetables, oriental taste hiden in light tomato sauce and lots of goodness makes this vegetable lasagna recipe one of our favorites.

When i was creating this meal it was just a hocus - pocus, which came out delicious.

I still remember the look on my partners face when i told him i will just whip up something easy and vegetarian. So i pulled out 2 pans, lasagna tray, cans of lentils, beans, tomatoes, spinach, feta and some other things he had no idea where they came from and just start cooking up the storm. I actually had no idea i will make lasagna to start with, I just had in my mind the taste of a dish i would love to create and once i progresed and made very good tomato, lentil & beans dhal in one pan, sautteed spinach with feta cheese in the other and had bunch of zuchnini and egplant i knew this could turn out into interesting meal.

So I decided to make up some white pasta sauce layer everything in a tray and give it a go in the oven.

Well I gotta say, the final product was to die for. Me nor my partner couldn't stop eating it. Being this classic beef lasagna I would stop soon thinking of my waste line. Bonus of this vegie version is that is so low calorie and loaded with good sources of protein, minerals, vitamins, fiber and others that i just don;t feel guilty when eating monster big portion.

For my fisrt version (sorry have no photo, as we ate it too fast) I used sliced zucchini & eggplants instead of pasta. But now being in a winter and I like to use mailny seassonal products i replace them with normal pasta sheets. So the choice is yours.

TIP: if using vegetable pasta (zucchini, eggplant) let them cry out first and if required sear them on grill pan first. Then the whole dish won't float in water and come out crispier.

Vegetarian Lasagne

Nutrional info

290 kcal

10 g Fat

20g Protein

30g Carbs , 8g Sugar

12g Fiber




20min + 1 h baking




Tomato layer

  • 1 can chopped tomatoes

  • 70g tomato paste

  • 1 can lentils, drained, rinced

  • 1 can black beans, drained, rinced

  • 1/2 onion, chopped finely

  • 1 clove garlic

  • 2 tsp cumin

  • 1 tsp paprika

  • salt & pepper to taste

  • 1 tsp lemon juice

Spinach layer

  • 1 packet frozen choped leaf spinach

  • 1/2 onion, finely chopped

  • 1 clove garlic

  • 1 tsp salt

  • pepper

  • 1 tsp lemon juice

  • 100g feta cheese, crumbled

White pasta sauce

  • 2 cups milk (diary or non diary)

  • 2 tbsp plain flour

  • 2 tbsp butter

  • 1 tsp salt

  • 1/2 tsp nutmeg


  • pasta sheets (1 packet) or 2 zucchini, 1 big egplant, sliced 0,5cm slices

  • 100g hard cheese to top up

  1. Preheat oven to 180 °C

  2. Dice the onion and garlic. Defrost spinach (if using frozen one)

  3. In first pan heat 1 tsp oil and sautee 1/2 onion and 1 clove of garlic. Add defrosted spinach and sautee for 5 min. Add Lemon juice, salt and pepper.

  4. Transfer spinach mixture into bowl and add crumbled feta cheese. Combine well. Set aside.

  5. In second pan heat 1 tsp of oil, add onion, garlic, tomato puree and cook for about 2 min.

  6. Add canned tmatoes, drained lentils, beans and all seasoning. Cook for about 5 min. Set aside.

  7. In a sauce pan melt the butter add flour , nutmeg and salt. While stiring start adding cold milk. Keep stiring frequently until thick creamy texture. Add more flour or milk to achieve custard like sauce.

  8. Layer all ingrediences in equal parts onto each other folowing this procedure: Pasta / zucchnini - white sauce - spinach, Tomato mixture - Pasta - white sauce - Spinach - Tomato sauce - Pasta - white sauce - ON THE TOP add grated hard cheese.

  9. Place in the oven covered with lid for 50 min, then bake uncovered for last 10 min.

  10. Best served with grean leaves salad.

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