Roast Vegetable Lasagne

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 364.5
  • Total Fat: 8.7 g
  • Cholesterol: 68.8 mg
  • Sodium: 667.7 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 17.9 g

View full nutritional breakdown of Roast Vegetable Lasagne calories by ingredient

Number of Servings: 4


    1/4 small Pumpkin, 1 Eggplant, 1 med Onion, 2 med Tomatoes, 1/2 small Butternut Sqash, 2 cups wilted Spinach, 6 lasagne sheets, 4oz Natural low fat yogurt, 1 med egg, 1 cup cheese.


Cut all vegetables into approx 1" cubes and spread evenly on a roasting tray.
Spray with low cal spray oil and season. Put into oven to roast for 30-40 mins.
Mix together the natural yogurt and the egg and set aside.
When vegetables are cooked take out of oven, place the butternut sqash and pumpkin into a large bowl and mash.
Asemble the lasagne by firstly spooning 1/3 of the pumpkin mash onto bottom of lasagne pot, followed by enough lasagne sheets to form a layer.
Add a layer of 1/2 the remaining vegetables (tomatoes etc) spinach, and another 1/3 pumpkin mash.
Add more lasagne sheets to form another layer then add remaining pumpkin mash and rest of vegetables.
Add last layer of lasagne shgeets and top with yogurt and egg mixture.
Sprinkle cheese over top and bake in oven until Lasagne is cooked. (follow packet timings)
Serves 4-6

Number of Servings: 4

Recipe submitted by SparkPeople user RACHELLEGA.