Veggie Lasagne

Veggie Lasagne

Left over veggies? No worries! Try our Vegetarian Lasagne - made with fat free Arla B.O.B Milk. Brussel sprouts not allowed!


Step 1
  • Preheat the oven to 180C. lay your peppers, onion and courgette on a tray and spray with your low cal oil until lightly covered and season with salt and pepper.
Step 2
  • Roast for 15 minutes and then add the vine tomatoes and roast for a further 15 minutes until they are all starting to brown and char a little.
Step 3
  • Whilst waiting for your veg to roast, spray a thin layer of oil into a large frying pan over a medium heat and add your chopped shallots. Cook for five minutes until beginning to turn translucent.
Step 4
  • Add the chilli and garlic and cook for a further 2 minutes making sure to stir often so that nothing sticks to the pan. Stir in the chopped tomatoes, mushrooms, Italian mixed herbs, balsamic glaze, crumbled stock cube and season.
Step 5
  • Add the water and Quorn and simmer for ten minutes.
Step 6
  • Whilst simmering away- prep your white sauce. Add the butter and flour to a pan over a low-medium heat and whisk together. Continuously whisk whilst adding the milk a bit at a time. Once smooth add the salt, pepper, nutmeg and cayenne and bring to the boil ensuring to whisk continuously. Once boiled, reduce the heat and simmer for five minutes (keep an eye on it and stir if needed as your sauce may stick to the pan). Remove from the heat, add your parmesan (100g) and stir through your sauce and set aside.
Step 7
  • Remove your veg from the oven and add to your pan of tomato sauce and Quorn before adding the spinach and cooking for two minutes (make sure you season along the way). Remove from the heat and stir through the chopped basil.
Step 8
  • Spoon a third of the tomato sauce into a ovenproof lasagna dish and top with an even layer of dried lasagna sheets. Top with another third of your sauce followed by half of the white sauce and lasagna sheets. Repeat for a final time and top with the remaining white sauce.
Step 9
  • Sprinkle your breadcrumbs and the grated parmesan set aside from the white sauce on top. Also drizzle with a little balsamic.
Step 10
  • Bake for 35–40 minutes until golden. Remove from the oven and sprinkle with fresh basil and rocket. Serve and enjoy without the guilt of a full fat lasagna!


Veggie lasagne recipe
Red pepper (Chopped into small chunks)
Large white onion (Sliced)
Medium courgette (Chopped into small chunks)
Banana shallots (Finely chopped)
Garlic cloves (Finely chopped)
Fresh chilli (Finely chopped)
Low Cal oil Spray
Chestnut button mushrooms (Quartered)
150 g
Tinned chopped tomatoes
600 g
Dried mixed Italian herbs
3 tsp
Vegetable stock Cube (Crumbled)
Balsamic glaze (Leave some aside to drizzle on top)
50 ml
Quorn mince
300 g
175 ml
Baby spinach (Washed)
100 g
Fresh basil (Roughly chopped plus enough left whole to sprinkle on top)
1 handful
Dried lasagne sheets
½ tsp
Freshly ground pepper
50 g
Arla® B.o.b milk
500 ml
All Purpose flour
3 tbsp
1 tsp
Ground cayenne pepper
1 tsp
Ground nutmeg
½ tsp
Grated Parmesan cheese (Set aside 50g to sprinkle on top)
125 g
Stale Bread (Optional)
1 slice
Rocket leaves (Optional)