A low fat, high fiber alternative using roasted pumpkin with cinnamon in place of bechamel sauce.
Healthy Vegetable Lasagne
Preheat oven to 180 degrees C.
¼ of a blue or ½ a butternut pumpkin, deseeded, skin on and thinly sliced
1 zucchini halved lengthwise and sliced
1 onion finely diced
1-2 cloves of garlic finely chopped
½ a 200g can of cannellini beans drained
120g can of champignon pieces and stems
½ jar of Napolitana sauce
Dash of cinnamon
Sea salt and cracked black pepper to taste
Olive Oil Spray
Low fat grated cheese and a dash of Parmesan
Lightly spray an oven tray with olive oil and arrange sliced pumpkin in a single layer. Spray with more olive oil, sprinkle with cinnamon and bake on middle rack of oven until just tender. (this will take the place of Bechemel sauce)
While pumpkin is roasting spray a saucepan with olive oil and lightly fry onion and garlic until tender. Add Zucchini and fry a further 2-3 minutes add cannellini beans, champignons, Napolitana sauce and season to taste with sea salt and cracked pepper. Lower heat and simmer until pumpkin is done.
Arrange pumpkin slices in the bottom of a greased baking dish. Place lasagne sheets over the top of the pumpkin slices. Add a large spoonful of the vegetable sauce. Continue in layers until all of the sauce, and pumpkin has been used, ending with a layer of sauce. Sprinkle grated cheese and parmesan over the top.
Bake in the middle of the oven until the cheese is melted and golden and pasta sheets are soft. (approximately 20 minutes)
Serve with garden salad or crusty bread for dipping
Calories Total 1,024
Cal Per Serve 256
Fat Total 19g
Fat Per Serve 5g
Protein Total 38g
Protein p/serve 10g
Fibre total 26g
Fibre p/serve 7g