Here is going to prepare a delicious vegetable lasagna. And it is going to be made so light that you won’t have to pour bechamel on it. A lasagna recipe to get out of the typical meat. And to add more “green” to our diet. Preparing it is even easier than the original. Next you have its ingredients and the preparation of this vegetable lasagna.

INGREDIENTS for 4 people

  • 1 zucchini
  • 1 onion
  • 3 garlic cloves
  • 8 oz of mushrooms
  • 22 oz of spinach
  • 8 plates of pre-cooked lasagne
  • 8 oz of fried tomato
  • 18 oz of crushed tomato
  • 6 oz of low fat cheese
  • Salt, pepper and oregano
  • Olive oil


Time needed: 45 minutes.

Prepare to taste this delicious plate of vegetable lasagna

  1. Cut all the vegetables

    Chop the onion, the zucchini, the garlic cloves and cut the mushrooms into sheets. The mushrooms should be in large pieces

  2. Secondly, poach these vegetables

    In a pan with a small splash of olive oil over low heat, add the zucchini. Add a pinch of salt and pepper, and cook over low heat for 5 minutes. After that, repeat the entire process with the onion. Aggregate another pinch of salt and pepper and cook again for 5 more minutes. Finally, repeat the whole process with the mushrooms.

  3. Next, prepare the spinach apart

    While cooking, you can cook the spinach. In abundant boiling water add a handful of salt. Then the spinach, in batches, and cook for 2 minutes. After that, remove them from the water and put them in water at room temperature. This will keep them green.

  4. Now, make the first floor of our lasagna

    In some mold assemble the lasagna. It is going to be made with much more filling than pasta. So in the background put a few tbsp of fried tomato, so that it does not stick, and spread it well. On top, place ONE plate of lasagna per person. Then put the mixture of vegetables and mushrooms from the beginning and spread well over the entire surface. Then put some cooked spinach leaves and the crushed tomato (not fried) that will give creaminess and flavor to all the lasagna. And on top, sprinkle with grated low-fat cheese. Cover with another plate of lasagna. You have already assembled the first floor of our vegetable lasagna.

  5. Make then all the structure of the lasagna

    Repeat the previous step until you have completed three floors.

  6. Add the tomato, the cheese and the oregano

    After all this, cover the lasagna with a few tbsp of fried tomato, that is denser than the crushed. You will need it so that the lasagna plates do not burn in the oven. The fried tomato is more caloric than the crushed but it is also much less than the béchamel. So with the help of a spoon, spread a thin layer of fried tomato over the entire surface. Finally, sprinkle dry oregano and a little more low-fat cheese.

  7. Put it into the oven

    Cook the vegetable lasagna over a strong heat and wait 20 minutes.

This vegetable lasagna is heart-healthy and suitable for diabetics. Remember that, to keep it that way, you should not exceed the number of lasagna plates or the fried tomato. Following this advice, don’t be afraid to eat this lasagna as many times as you want!


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