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Low calorie veggie lasagna

This veggie lasagna isn’t only low in calories, this dish is packed with vegetables and is also a real Mediterranean feast in the mouth! This recipe contains 6 servings of approximately 245 calories and with a whopping 21.5 grams of protein per serving! (Oh yes, we like to eat 2 portions of that, thank me later!)


(6 servings)

  • 350 g Pumpkin lasagna sheets

  • 250 g eggplant ( 1 eggplant)

  • 250 g beefsteak tomato. (1 tomato)

  • 265 g zucchini ( 1 small zucchini)

  • 100 g sweet pepper

  • 200 g mushroom mix

  • 400 g diced tomatoes (canned)

  • 200 g minced veggie meat

  • 100 g fresh leaf spinach

  • 50 g white flour

  • 350 ml almond milk or milk of your choice (unsweetened)

  • 100 g Cottage cheese

  • 50 g Emmental light

  • 1 large onion (+- 110 g)

  • 125 g light mozzarella

  • 1 tbsp Ghee or butter of your choice

  • 1 tsp olive oil


  • cumin powder

  • Garlic powder

  • Dried basil

  • dried oregano

  • Paprika powder

  • Cayenne

  • 3 bay leafs

  • Nutmeg

  • Pepper and salt


  1. Preheat the oven to 200°C

  2. Wash all necessary vegetables thoroughly before use.

  3. Chop the onion.

  4. Cut the aubergine, courgette and tomato crosswise into thin slices.

  5. Finely chop the mushroom mix and pointed pepper.

  6. Heat olive oil in a large pan or pot and sauté the onion.

  7. Add the minced meat, mushrooms and pointed pepper and let it fry for a while.

  8. Add the can of diced tomatoes and bay leafs.

  9. Season with cumin, garlic, basil, oregano, cayenne, salt and pepper to taste.

  10. Cover and let it simmer on low heat.

  11. Melt Ghee or butter in a pot, add flour to a roux.

  12. Add the milk while stirring and let it simmer until the sauce has thickened.

  13. Season the béchamel sauce with nutmeg, salt and pepper to taste.

  14. Add the cottage cheese and stir.

  15. Bring a deep pan of water to the boil and let the pumpkin leaves cook briefly.

  16. Slice the mozzarella finely.

  17. Carefully remove the pumpkin leaves from the water and drain on kitchen paper.

  18. Take a deep oven dish and arrange a layer of pumpkin leaves over the dish.

  19. Pour half of the tomato sauce over the pumpkin leaves.

  20. Arrange the zucchini slices and spinach leaves on top, season with some salt and pepper.

  21. Pour over the rest of the tomato sauce.

  22. Arrange the remaining pumpkin leaves, tomato slices and aubergine slices over this and season again with some salt and pepper.

  23. Pour the bechamel sauce all over.

  24. Garnish with mozzarella and emmental cheese and place in the oven at 220°C for 20-25 minutes.



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