Vegetable Lasagne

Difficulty | Serves 6 | Book 1

Vegetable Lasagne Cookbook 1

1 cup carrots diced
1 cup pumpkin (Kent) diced
1 cup celery sliced
1 cup small broccoli florets
1 cup capsicum diced
½ cup frozen peas
½ cup frozen corn kernels
1 onion diced
1 cup mushrooms sliced
1 teaspoon crushed garlic (in jar)
1 x 415g can crushed tomatoes
1 x 500g tub low-fat cottage cheese
1 tablespoon dried basil
⅓ cup (40g) finely grated parmesan cheese (Kraft®)
1 cup no-added-salt tomato paste
cooking spray
4 large instant lasagne sheets
¼ cup (30g) extra finely grated parmesan cheese (Kraft®)

Per serve
Kilojoules1231 (cals 294)
GI RatingLOW


Preheat oven 180 C fan forced.

  1. Microwave vegetables, except mushrooms in a little water on high for 8 minutes, drain.
  2. Stir mushrooms, garlic and crushed tomatoes into cooked vegetables. Pepper to taste. Leave mix to one side.
  3. Combine cottage cheese, basil, ⅓ cup parmesan cheese and tomato paste in a medium size mixing bowl.
  4. Coat a lasagne dish with cooking spray, spread ⅓ of vegetable mixture over base. Top with 2 lasagne sheets, spread ½ of vegetable mix on top, cover with ½ of cottage cheese mixture. Repeat this again.
  5. Sprinkle extra parmesan cheese evenly over top. Place a layer of baking paper over a sheet of foil then baking paper side down cover top of lasagne. This will help avoid cheese from sticking.
  6. Bake for 35-40 minutes, remove foil, cook a further 5-10 minutes until cheese is golden brown.

NOTE: An ideal dish for vegetarians.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Scroll down to watch me cook this recipe

Dietitian's tip

The high protein alternatives and low fat cheeses make this an ideal dish for vegetarians who have diabetes.

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Watch me make it here

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