Vegetable Lasagne

A pretty easy vegetable lasagne for you to use up your fresh vegetables and/or frozen vegetables. You can really use whatever vegetables you like; just make sure they are cut small and you fully cook before adding the tinned tomatoes.

I have used fresh lasagne sheets; however you could use dried, you will just need to cook in the oven a little longer.

Included in the recipe is a white sauce; however you could replace with a jar version if you are running short of time.

Serve with a lovely fresh green salad and sprinkle over a spoonful of grated Parmesan and a pinch of black pepper.

Homemade Vegetable Lasagne

Herby tomato and vegetables layered within sheets of pasta and a creamy white sauce

Course Main Course
Cuisine Italian
Keyword lasagne, vegan, vegetarian
Prep Time 25 minutes
Cook Time 50 minutes
Servings 4 people
Calories 417 kcal
Author SharonBye

Ingredients

Vegetable Lasagne Sauce

  • 1 tbsp Oil
  • 1 Onion chopped
  • 1 medium Courgette Small dice (1cmx1cm)
  • 0.5 medium Butternut Squash Small dice
  • 1 clove Garlic crushed
  • 650 gm Frozen Mixed Vegetables Defrosted and cut small
  • 2 tspn Dried Italian Seasoning Or you could use mixed hetbs
  • 1 x 400 gm Tinned Chopped Tomatoes

White Sauce

  • 50 gm Butter or alternative
  • 50 gm plain flour
  • 400 ml Milk or alternative I used Oat Milk

Other

  • 6 Fresh Pasta Sheets
  • 50 gm Grated Cheddar or Parmesan or alternative Optional

Instructions

Vegetable Lasagne Sauce

  1. In a large saucepan heat 1 tbsp vegetable oil and add onions. Cook the onions without browning for 5 minutes.

  2. Add garlic and mixed herbs and cook for a further minute.

  3. Stir in the courgettes and butternut squash, add a little water if it seems dry; cook with a lid on for 5 - 10 minutes until veg is soft.

  4. Add the rest of the vegetables and mix well before mixing with the tomatoes. You can bring to a simmer then turn off heat and leave to one side whilst you prepare the white sauce.

White Sauce

  1. Melt the butter or vegetable fat in medium saucepan.

  2. Add the flour and mix in quickly. Cook for a minute, stirring constantly.

  3. A little at a time, stir in rapidly the milk or milk alternative, bringing the sauce up to boil before adding more. The use of a balloon whisk is useful to beat out any lumps.

Compiling Lasagne

  1. Pre-heat oven on Gas 4 or 180 Electric

  2. Lay half of the vegetable sauce on the bottom of your oven proof dish.

  3. Lay half the pasta sheets on top of this.

  4. Spread half the white sauce across the pasta sheets and then if you require, sprinkle half the cheese.

  5. Repeat these layers again. If you prefer more pasta, then you could make three layers by dividing your sauces 3 ways, but I prefer just 2.

  6. Place in the middle of the oven and cook for 25 minutes. If you are using dried pasta, cook for 45 minutes; just check your top does not become too brown.

Other nutrients as per recipe above including cheese; to reduce fat by 4 gm remove cheese.

Fat                 15 g

Carbs            31 net carbs

Protien         15.5 g

I use MyFitnessPal.com to calculate nutrients.

Chicken, Chorizo and Cauliflower Cheese

Yesterday I had Cauliflower Cheese served as a side with my roast dinner which got me thinking about a low carb cauliflower cheese dinner recipe to share with you.

I am therefore pleased to say that I successfully made a very tasty dish which would be suitable for lunch or dinner and perfect for a low carb diet with 10 net carbs per portion.

Cooked chicken formed the base of my dish; but I felt I wanted to spice it up slightly so I added Chorizo which worked very well. You could use whatever cooked meat you choose, for example ham would work well. Just be aware that the nutrients below are worked out on the recipe published.

You will see from the photos that I added broccoli for colour and a change of flavour. Broccoli is a great low carb vegetable to use as part of a low carb diet.

Continue reading “Chicken, Chorizo and Cauliflower Cheese”

Fresh Vegetables in a Creamy Cheese Sauce

Today I have used a selection of fresh low carb seasonal vegetables in a cheese sauce. Very quick, easy and only 6 net carbs per portion.

Wow, we are having a rather wonderful summer here in the UK (for a change); the last place I want to be is the kitchen! But last night we had a storm and today it is a little cooler, so I have cooked up a recipe to share with you.

This recipe has fresh, easy cook, full of flavour vegetables and ham (optional) in a creamy cheese sauce. Perfect for serving with a low carb pasta or Courgette Zoodles.

The vegetables can be adjusted to your own taste or stock, but I would definitely recommend using a start base as celery as the flavour lifts the ingredients.

Continue reading “Fresh Vegetables in a Creamy Cheese Sauce”

Low Carb Chicken Kebabs

My next recipe for your barbecue is a low carb chicken kebab recipe. Chicken, and vegatables if you wish, marinated in a lemon, mustard and yoghurt sauce for an hour or so will keep the chicken moist whilst giving a light mustard flavour. Only 2g net carbs per portion.

Today I have only added chicken to my kebab sticks, however I often add onions, peppers, pineapple and mushrooms to my kebab sticks.

Chicken kebabs are great for the barbecue as they cook nice and quickly and it is very easy to see if they are undercooked in comparison to chicken legs.

Turkey or pork would be equally suitable for this recipe.

Continue reading “Low Carb Chicken Kebabs”

Low Carb Minty Burgers

Continuing with the barbecue theme, today I bring you a Minty Lamb Burger Recipe. Another easy to make homemade recipe for your barbecue grill. 

Only 5g net carbs per portion

I have added cumin as well as mint to the recipe as I think cumin compliments lamb; however you can really add whatever herbs and spices suit your own palate. 

After cooking on the grill, I served with a minty yoghurt. This is simply Plain Greek yoghurt mixed with mint sauce (for convenience) and seasoned with salt and pepper as required. On the plate I added grilled butternut squash and fresh rocket salad.

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Low Carb Barbecue Pork Belly Strips

The suns out, the air is warm so let’s get ready for the Summer Barbecue season. This is what I planned when I went shopping with a list of ingredients to prepare and test ready to share with you. But, the good old British weather has other plans, it’s cold and wet again.

Now I have all the ingredients in my fridge, therefore I’m still going to prepare them over the coming weeks and cook them on my indoor griddle plate, second best to the barbecue but similar results and cooking times.

I really enjoy meat cuts that can be marinated in a sauce and then cooked quickly on the grill giving them a moist consistency and extra flavour.

Today I am sharing with you Pork Belly Strips marinated in a homemade barbecue sauce, but you could equally use this method with other pork cuts or chicken breasts or thighs. I have not tried with fish, but would probably wrap fish in foil rather than placing straight on the grill.

I served mine with Butternut squash which I cooked on the griddle (5 minutes each side), green rocket salad and my homemade creamy coleslaw. Continue reading “Low Carb Barbecue Pork Belly Strips”

Low Carb Salmon Fishcakes

I am pleased to be able to share with you my Low Carb version of Salmon Fishcakes. By using Celeriac instead of potato, these Fishcakes work out at 9 net carbs per portion or 3 net carbs per fishcake. Celeriac is not always available in the UK during the summer, so Butternut Squash would work equally as well, however this would increase the net carbs by 2 per portion; still an excellent low carb tasty meal.

With a high fish content, each portion also contains 37 g of protein. Serve with a lovely fresh green salad, accompanied by Balsamic Vinegar makes a very satisfying main meal or smaller portions would be a perfect starter for entertaining.

Whether you opt for Celeriac or Butternut Squash, you will soon realise that the consistency will be quite different to using white potatoes, because alternative low carb mash does not contain the starch content which helps to stick all the ingredients together.  You will just need to handle with care when moving from board to baking tray.

I have used Thai herbs and spices in this recipe, however you could add Italian herbs or Herbs de Provence or just experiment with your own favourites.

Continue reading “Low Carb Salmon Fishcakes”

Lower Carb Chicken and Leek Pie

Chicken and leek pie is not technically suitable for a low carb diet, but if you are trying to keep your daily diet low carb as part of your lifestyle and want a treat then using a small amount of filo pastry to top your meat and vegetables could be an acceptable replacement.

When I entertained recently I decided to use the same mixture as my leek and chicken soup for the base and then portioned out the top making sure I only gave myself 50 gm of filo pastry and my guests, who do not follow low carb diets, 100 gm. It really is a wonderful dish – as a treat.

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Pork Fillet with a Pear Cider Sauce

Today I cooked Pork fillet then a pear and cider sauce. This dish is great to leave to cook away in your slow cooker on low for 2.5 to 3 hours or you could cook in the oven on 170C for about an hour. The accompanying simple sauce is very easy to prepare. Using pears and pear cider is a little less flavour intrusive than apples and apple cider, however you could use apples and apple cider using the same method.

When cooking low carb it can be difficult to thicken sauces as all thickening agents such as cornflour will add to the carb content; however should you want to add cornflour for example, a teaspoon will add about 9 carbs to your complete dish. I have not added a thickening agent, however I did reduce the cider by half before adding to the pork. This does not mean the sauce was thick but it does make it more robust and evaporates the alcohol.

The recipe below uses a pork fillet, however pork chops, pork loins would work equally as well. Just remember to adjust your cooking times.

For an ideal low carb accompaniment, why not try out my Celeriac Dauphinois.

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Meatballs with Homemade Tomato and Basil Sauce

Today I made  meatballs in a rich tomato and basil sauce. I made the meatballs from minced beef, however they would be equally delicious using minced pork or minced lamb. Net carbs in recipe below 9 g per portion.

The meatballs are very quick to make but it is important to chill them before cooking to prevent them falling apart when you cook them, so allow time for this. They will freeze well so a good choice for preparing in advance.

I do not bother frying the meatballs, as they cook equally as well in the oven and as you are going to put them into the tomato sauce before serving you do not really need them browned; however if you want to serve them plain and therefore require a little colour, then I would suggest you still cook them in the oven first and then brown the outside for appearance purposes once cooked.

The tomato and basil sauce is a normal classic tomato sauce with basil herb added. When you chop the basil, do not over-chop as it is a delicate little herb and flavours will reduce if it is over worked. I use Pasatta as I prefer my sauce to be smooth, but you could also use tinned chopped tomatoes. Two tins would make a similar amount to the recipe below.

Today I served them with low carb spaghetti, however they are also delightful accompanied by courgette noodles. Find my recipe here.

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