Cheesy Veg Lasagne

Cook Time 1 hour

Servings 4


250g pre-cooked or instant lasagne sheets

60g shredded low-fat tasty cheese

Small handful parsley, finely chopped

Cheese Sauce

5ml extra virgin olive oil

60g leek (white part only), split & washed, sliced finely

370ml skim milk

10g dijon mustard

35g shredded low-fat tasty cheese

Salt & pepper, to taste

1 tbsp cornflour

Roasted Vegetables

200g cauliflower, diced into 1 cm cubes

200g button mushrooms, diced into 1 cm cubes

100g brown onion, peeled & cored diced into 1 cm cubes

1g mixed dried herbs

10g garlic, paste

5ml light soy sauce

2ml extra virgin olive oil

Red Sauce

5ml extra virgin olive oil

10g tomato paste

¼ tsp smoked paprika

20ml dry white wine

250g diced tinned tomatoes

100g refried beans

5g brown sugar

5ml balsamic vinegar

10g basil, finely chopped

Salt & pepper


For the white sauce; Heat the olive oil in a saucepan, over medium heat. Sauté the sliced leeks for 4 – 5 minutes or until soft. Add the skim milk, dijon mustard and shredded cheese, and bring to a simmer until the cheese has melted. Remove and blend in a food processor until completely smooth. Add the blended sauce back into the saucepan, then form a slurry with the cornflour and water and slowly stir through the sauce allowing it to thicken. Finally, season with salt and pepper to taste.

Pre-heat oven to 180°c. Then toss the cauliflower, mushrooms, onion, mixed herbs, garlic, olive oil & soy sauce until well mixed. Evenly distribute the marinated vegetables onto a non-stick baking tray roast for approximately 7 - 8 minutes or until slightly golden. Reserve to mix through the red sauce.

For the red sauce; Heat the olive oil in a deep-sided saucepan, over medium heat. Sauté the tomato paste & smoked paprika for 2 minutes until oil starts to separate from the tomato paste. Add the white wine and bring to a boil for 3 – 4 minutes to cook out the alcohol from the wine. Next, add the tinned tomatoes and refried beans, then bring back to the boil before reducing to a simmer and allow the sauce to reduce for 5 minutes. Add the balsamic vinegar, basil and roasted vegetables to the sauce then season to taste.

In a 30cm x 30cm non-stick oven-safe dish, layer the lasagne in the following order: Lasagne sheet, then ⅓ red sauce & vegetable mix, lasagne sheet, then ⅓ red sauce & vegetable mix, half the white sauce, lasagne sheet, then remaining red sauce & vegetable mix. Top the lasagne with the remaining white sauce and then sprinkle with tasty cheese mixed with finely chopped parsley.

Bake in the oven at 180°C for 20 minutes or until the cheese is golden.

Portion & serve.


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