Med-Inspired Vegetable Lasagna

This nourishing vegetarian lasagne is a beautiful reflection of the Mediterranean way of eating - simple ingredients, vibrant veggies, quality olive oil, and a balance of flavour and comfort. Packed with zucchini, carrots, spinach, and creamy cheeses, it brings together everyday staples in a way that feels both wholesome and deeply satisfying.

This one is a comforting classic made just a touch lighter, without compromising on richness or taste. Perfect for sharing, bringing warmth and ease to your table! 

8 Servings

 Prep Time: 40 Minutes

 Cooking Time: 45 Minutes 

Ingredients

5 fresh wholemeal lasagne sheets

425g napoletana sauce

2 medium zucchinis, grated

2 medium carrots, grated

3 handfuls of baby spinach

350g low-fat mozzarella, grated

30g Pecorino cheese, grated

Bechamel sauce: 

600ml low fat milk

2 tbsp plain flour 

2 tbsp extra virgin olive oil 

40g low-fat cheddar cheese

40g parmesan cheese

½ tsp salt

¼ tsp nutmeg 

Pepper, to taste 

Directions 

1. Preheat oven to 200°C.

2. Make bechamel sauce: Mix olive oil with flour in a pan over low heat. Cook for 5 mins, then slowly whisk in cold milk. Thicken for 10 mins, stirring on low heat, then season with salt, nutmeg, pepper & all the grated cheese.

3. Grate the zucchini and carrot. 

4. Assemble lasagne in a baking dish:
LAYER 1: Thin layer of napoletana sauce in base. 1.5 sheets of lasagna pasta on top.
LAYER 2: Thin layer bechamel, zucchini, carrot, 1/3 mozzarella, handful of spinach. Season with salt & pepper. Add 1.5 sheets of pasta on top. LAYER 3: Repeat as above. Add 2 lasagne sheets on top. TOP LAYER: The rest of the napoletana sauce, smooth out the layer. Rest of mozzarella & grated Pecorino on top.

5. Bake uncovered for 40-45 mins at 180°C.

6. Allow to cool slightly before slicing and enjoy!!