Veg Lasagna
This Healthy Veg Lasagna is a weight management-friendly version of the classic Italian dish. It uses whole wheat lasagna sheets for added fiber, parmesan cheese, and hung curd or Greek yogurt for a lighter white sauce alternative. Packed with nutrient-dense vegetables, this dish is a balanced, high-fiber, and low-fat option suitable for those looking to manage their weight while enjoying a comforting meal.
Nutrition Facts
Per serving
Energy
188 kcal
Protein
13 g
Carbs
22 g
Fat
5 g
Fiber
4 g
Ingredients
Chickpea Lasagne Sheet
4 numbers (80g)
Olive Oil
1.5 tsp (7.5g)
Spinach
0.5 cup, chopped (100g)
Button Mushroom
0.5 cup, sliced (100g)
Hung Curd
0.5 cup (100g)
Tomato
3 medium (200g)
Dried Oregano
0.25 tsp (0.5g)
Dried thyme
0.5 tsp (1g)
parmesan cheese
2 tbsp, grated (30g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Zucchini
0.5 cup, chopped (100g)
Chopped Carrot
1 small cup (100g)
Instructions
Preparation
Prepare Tomato Puree: Blanch 3–4 ripe tomatoes in hot water, remove the skin, and blend to make fresh puree.
Boil Lasagna Sheets: If not using oven-ready sheets, boil them as per package instructions until al dente.
Blanch sliced mushrooms.
Cooking Steps
Prepare Veggie Sauce:
- Heat oil in a non-stick pan.
- Add fresh tomato puree, salt, black pepper, oregano, and dried thyme. Cook for 5–7 minutes till slightly thick.
- Add chopped vegetables, sauté for another 4–5 minutes.
- Keep the sauce semi-moist (not watery).
Prepare Healthy White Sauce:
- In a bowl, whisk hung curd with a pinch of salt and pepper.
-Whisk it, keep aside.
Assemble Lasagna:
- Lightly grease a baking dish.
- Start with a thin layer of tomato-veg sauce.
- Place 2 lasagna sheets → spread veggie sauce → spread a thin layer of curd mix.
- Repeat layers, finishing with a layer of veggie sauce and a sprinkle of parmesan cheese on top.
Bake:
- Preheat the oven to 180°C.
- Bake for 25–30 minutes until the cheese melts and the top turns golden.
- Rest for 5–10 minutes before slicing.