Summer Vegetable Lasagne
Bursting with seasonal flavour, this Summer Vegetable Lasagne layers a vibrant tomato-based medley of leeks, peppers, sugar snap peas and asparagus between tender pasta sheets. With a golden crown of bubbling reduced-fat Cheddar, it’s a light twist on a hearty classic. Why not make a big batch this weekend? The leftovers are perfect for laid-back lunches in the sun – just add a fresh, crunchy salad!
Also in these categories:
NutritionPer Serving
- Calories360
- Carbs34g
- Protein31g
- Fat9.1g
- Saturates4.3g
- Sugars16g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s no need to save lasagne for colder months of the year! This Summer Vegetable Lasagne serves up layers of sunny deliciousness for only 360 calories per satisfyingly cheesy portion.
We’ve crammed in a rainbow of our favourite summery veggies – think leeks, peppers, sugar snap peas and asparagus – so it’s packed with nutritious, fresh flavours. Nice and hearty without feeling heavy, we can promise it tastes even better served in the garden on a warm evening.
Our top tip? Make a big batch at the weekend and enjoy the leftovers for lunch (or as a quick, light dinner) throughout the week. It also pairs like a dream with Sweet Potato Fries, when you fancy a bit more on your plate!
What diets is this Summer Vegetable Lasagne suitable for?
This Summer Vegetable Lasagne recipe is suitable for vegetarian diets.
It can be made suitable for gluten-free diets as long as you make sure to use gluten-free lasagne sheets.
You can also make it dairy-free if you use dairy-free alternatives for the following ingredients:
- Fat-free Greek yoghurt
- Reduced-fat Cheddar cheese
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Summer Vegetable Lasagne?
You don’t need any special ingredients to make this simple lasagne, other than a beautiful medley of seasonal vegetables!
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How many calories are in this Summer Vegetable Lasagne?
There are 360 calories per portion in this Summer Vegetable Lasagne, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Summer Vegetable Lasagne is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the leek, pepper and garlic and fry for 5 minutes until just softening.
Step 2
Add the asparagus, sugar snap peas, green beans and peas. Fry for a further 5 minutes.
Step 3
Add the chopped tomatoes, tomato purée, balsamic vinegar, Henderson’s relish and mixed herbs. Season to taste with salt and pepper, lower the heat and simmer for 10 minutes.
Step 4
Preheat the oven to 190°C.
Step 5
In a mixing bowl, combine the yoghurt and eggs. Season with salt and pepper.
Step 6
Add half of the vegetable mixture to the bottom of the dish. Add 3 lasagne sheets and then half the yoghurt mixture. Repeat with the rest of the vegetables, lasagne sheets and yoghurt mixture. Sprinkle over the Cheddar cheese.
Step 7
Pop into the oven for 30 minutes until the top is golden and bubbling. Serve!
What could I serve with this Summer Vegetable Lasagne?
This Summer Vegetable Lasagne is delicious all on its own, or as part of a slimming-friendly plateful with any of these side dishes:
How do you know when Summer Vegetable Lasagne is cooked?
Once the layers are all assembled, the lasagne should be cooked in the oven until cooked through and the top is bubbling and golden. This will take around 30 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Summer Vegetable Lasagne in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Summer Vegetable Lasagne in the fridge for approximately 3 days or so.
Can I freeze Summer Vegetable Lasagne?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re stocking your freezer up.
How do I reheat Summer Vegetable Lasagne?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Stir, then cook for a further 5-7 minutes until piping hot.
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Summer Vegetable Lasagne
Bursting with seasonal deliciousness, this slimming-friendly Summer Vegetable Lasagne is perfect for warm, summery evenings or light lunches.
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 360
- Carbs 34G
Instructions
- Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the leek, pepper and garlic and fry for 5 minutes until just softening.
- Add the asparagus, sugar snap peas, green beans and peas. Fry for a further 5 minutes.
- Add the chopped tomatoes, tomato purée, balsamic vinegar, Henderson's relish and mixed herbs. Season to taste with salt and pepper, lower the heat and simmer for 10 minutes.
- Preheat the oven to 190°C.
- In a mixing bowl, combine the yoghurt and eggs. Season with salt and pepper.
- Add half of the vegetable mixture to the bottom of the dish. Add 3 lasagne sheets and then half the yoghurt mixture. Repeat with the rest of the vegetables, lasagne sheets and yoghurt mixture. Sprinkle over the Cheddar cheese.
- Pop into the oven for 30 minutes until the top is golden and bubbling. Serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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