Vegetable Lasagne

PREP: 20 Minutes
COOK: 30 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

559 kcal Energy
76.1g Carbohydrate
30.3g Protein
17.3g (of which Sugar)
12.4g Fat
10.7g Fibre
2.3g (of which Saturated Fat)
1g Salt


  • 500g sweet potatoes, cut into 1cm slices
  • 250g pack kale
  • 1 tbsp oil
  • 1 onion, sliced
  • 400g can chopped tomatoes
  • 175ml vegetable stock
  • 1/2 tsp ground nutmeg
  • 9 sheets fresh lasagne
  • 1 medium egg, beaten
  • 300g low fat cottage cheese
  • 125g pack low fat mozzarella, grated


  1. Preheat the oven to 200°C, gas mark 6.
  2. Cook the potatoes in a large saucepan of boiling water for 4-5 minutes, add the kale and cook for a further 3 minutes. Drain.
  3. Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, stir in the tomatoes, stock, nutmeg, potatoes and kale. Bring to the boil and season.
  4. Spread a thin layer of kale mixture on the base of a shallow 2 litre dish, top with 3 lasagne sheets, spread over half of the remaining kale. Top with another 3 sheets lasagne. Spread over the remaining kale and then the last 3 lasagne sheets.
  5. Mix the egg and cottage cheese together and season, spread over the lasagne and sprinkle with cheese. Bake for 30 minutes until golden and cooked throughout.

Cooking Tips

Swap the sweet potato for butternut squash and add some chilli for some extra kick.

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