Vegetable Lasagne

This vegetable lasagne is a healthier alternative to traditional lasagne. By using lentil bolognese instead of meat and Oatly crème fraîche instead of heavy cream, this lasagne is lower in fat and calories and contains more fibre and plant-based protein.

By Neil Bridgeman
May 1 2023 • 2 min read

This vegetable lasagne is a healthier alternative to traditional lasagne. By using lentil bolognese instead of meat and Oatly crème fraîche instead of heavy cream, this lasagne is lower in fat and calories and contains more fiber and plant-based protein. The vegetables provide additional vitamins, minerals, and antioxidants, while the gluten-free version is suitable for those with gluten sensitivities or celiac disease.

INGREDIENTS

  • 1 package of lasagne sheets (gluten-free if desired)
  • 1 cup of Oatly crème fraîche
  • 2 cups of lentil bolognese (see recipe below)
  • 1 large courgette, thinly sliced
  • 1 large aubergine, thinly sliced
  • 1 red pepper, sliced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of olive oil
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • Few slices of Mozzarella & 1 tbsp parmesan to garnish on top of lasagne
  • Salt and pepper to taste

LENTIL BOLOGNAISE INGREDIENTS

  • 1 cup of dried lentils, rinsed and drained
  • 1 can of crushed tomatoes
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of olive oil
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • Salt and pepper to taste

METHOD

Preheat the oven to 200°C.

In a large pan, heat the olive oil over medium heat. Add the onion, garlic, and red pepper, and cook until the vegetables are soft, about 5 minutes. Add the lentil bolognese and cook for another 5 minutes.

In a separate pan, cook the sliced courgette and aubergine over medium-high heat until they are slightly browned and softened.

In a small bowl, mix the Oatly crème fraîche with the dried basil, dried oregano, salt, and pepper.

To assemble the lasagne, start by spreading a thin layer of lentil bolognese in the bottom of a 9×13 inch baking dish. Add a layer of lasagne sheets, followed by a layer of cooked courgette and aubergine. Evenly dollop some of the the Oatly crème fraîche mixture over each layer.

Repeat until all the ingredients are used up, finishing with a layer of lasagne sheets on top. Spread the slices of mozzarella and parmesan on top of lasagne.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the lasagne is golden brown on top.

Let the lasagne cool for a few minutes before slicing and serving. I recommend serving with a mixed green salad and simple vinaigrette.

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