Low Fat Veggie Pizza Lasagne

Low Fat Veggie Pizza Lasagne

Pizza or lasagne? Now you don’t need to choose with this recipe! With a creamy white sauce and plenty of cheese, this veggie pizza lasagne shows you can have both with lower fat B.O.B Milk and B.O.B Cheddar.


Step 1
  • Preheat your oven to 200°C / 400 °F/ Gas Mark 6.
Step 2
  • Place the chopped aubergine, peppers, courgettes and garlic in a roasting tray and add a pinch of salt and a light misting of low cal cooking spray. Pop into the oven to roast for 40 minutes.
Step 3
  • Mist a large pan with low cal cooking spray, pour in the bag of frozen veg and mixed herbs and fry over a low heat until soft.
Step 4
  • Pour in the passata, red wine stock pot, a splash of soy sauce and yeast extract into the pan and gently simmer over a low heat until your roasted veg is done.
Step 5
  • Make your white sauce by mixing the plain flour and spreadable butter in a saucepan over a low heat. Slowly pour in the milk a bit at a time, whisking the entire time until it thickens. Take the pan off the heat.
Step 6
  • Once your roasted veg is done, pour the veg into your tomato sauce, mix then pour half of it into a large baking dish. Add a layer of lasagne sheets, followed by a layer of white sauce, then alternate the layers until your dish is full – finishing with the white sauce.
Step 7
  • Sprinkle the B.O.B cheddar over the top and add your slices of vegetarian pepperoni.
Step 8
  • Bake in the oven for 30-40 mins or until the pepperoni has crisped up and the cheese has melted. Serve and enjoy! Whatever you don’t eat you can freeze and then reheat another day!


Serves 6
Aubergine, chopped
Pepper, chopped
Courgettes, chopped
Garlic cloves, peeled and lightly squashed
Low cal spray
Bag of Frozen diced mixed vegetables (Onion, carrot, celery)
500 g
Dried herb
1 tbsp
Tomato passata
500 ml
Red wine stock pot
Splash of soy sauce
Yeast extract
1 tbsp
Dried lasagne sheets