It feels like it’s been a long time since I wrote a blog post…my apologies…I’ve been mega busy with work and haven’t had a moment to think, but I’m back with a delicious low-cal recipe for you all – deconstructed vegetable lasagne!
There are a few steps involved, and you really do have to multi task with this dish…but once you have all the parts done you just layer everything up with no need to bake in the oven as you would with a regular lasagne.
It is also very delicious too! Without the parmesan cheese grated on top, it comes in at around 388 calories per person, so if you do decide to sprinkle with cheese, remember to add in those calories!
To make this deconstructed vegetable lasagne, you will need baby spinach leaves, green beans, asparagus, chives, reduced fat ricotta cheese, dry lasagne sheets, lemon zest, fresh nutmeg and freshly ground black pepper. To make the sauce (which I decided to do after I took the picture below) you will also need a 400g tin of chopped tomatoes and a clove of garlic.
Asparagus often has a tough woody stem to it which isn’t very pleasant to eat. To get rid of that easily, hold the asparagus tip in one hand and the woody end in the other hand and bend the vegetable…it will snap naturally where the tough part is! (A trick I learned from Jamie Oliver!)
As I said, this is a multi task dish, as you have to cook everything at roughly the same time so that it is still all hot when you layer it all up. But it really isn’t too difficult :)
Steam or boil the green beans and asparagus for about 6 to 8 minutes until tender. Boil the pasta sheets according to the instructions on the package (about 8 to 10 minutes) and finely chop the garlic and cook in a pan over a medium heat with the tinned tomatoes to make a sauce.
When the lasagne sheets are cooked, drain then and cut in half (into squares) so that each person has four squares each.
Whilst all this is going on, wilt the spinach in a pan with a splash of water – takes a couple of minutes. Drain and stir into the ricotta with lemon zest and generous grating of nutmeg and some chopped chives.
With all the components prepared you can now layer everything up!
I started with a pool of thickened tomato sauce on the plate, followed buy a square of lasagne, topped with a dollop of the ricotta and spinach mixture and then a layer of green beans and asparagus. Continue layering with the other 3 sheets of lasagne per person and serve immediately.
Grate over some parmesan (for some extra calories) and enjoy!
Deconstructed Vegetable Lasagne
Serves 2 – 388 calories per serving
- 4 sheets dry lasagne
- 250g spinach leaves, washed
- 200g reduced-fat ricotta cheese
- pinch of grated nutmeg
- grated zest of 1 lemon
- 2 tbsp chopped chives
- freshly ground black pepper
- 200g fine green beans
- 200g asparagus, trimmed
- 400g can tinned chopped tomatoes
- 1 clove of garlic, finely chopped
- Cook the lasagne sheets in a pain of boiling water according to the instructions on the package – about 10 minutes – until tender.
- Meanwhile, steam or boil the asparagus and green beans for 6 – 8 minutes until tender. Drain.
- In another pan, cook the spinach with a splash of water until wilted. Drain and mix with the ricotta. Stir in the grated nutmeg, lemon zest, chives and black pepper.
- Whilst all this is cooking, reduce the tinned chopped tomatoes in a pan over a medium heat with the garlic until thickened. Stir occasionally to prevent it catching on the bottom of the pan, and season with black pepper.
- Drain the lasagne sheets well and cut each one in half to make 4 squares per person.
- To assemble, divide the tomato sauce between two plates and place one square of lasagne on top of the tomato sauce. Add a spoonful of the ricotta/spinach mixture and some of the green beans/asparagus. Repeat the lasagne, ricotta/spinach, green bean/asparagus process until you use up the remaining 3 sheets.
- Serve immediately.