I remember the first time I ever made lasagne at home and you know what I thought? “I am never doing this again!” There were so many components that seemed like very hard work for something I could nuke for two minutes in the microwave 🤷♀️
Credit where it’s due, this recipe on BBC Good Food inspired me to reconsider this classic pasta dish. No meat ragù, no béchamel sauce, just sieved tomatoes, a dollop of crème fraîche and a handful of cheese. So it got me thinking, if I made this at home myself, how would I do it..?
This is my take on a low fat roasted vegetable lasagne with the addition of a few home-cooked chips, because I love dipping chips in my lasagne! This recipe easily packs in your five a day, not to mention being much lower in fat than the traditional version. There are so many health benefits here – potassium from tomatoes and potatoes, Vitamin C from onions and peppers, protein from mushrooms, antioxidants from courgettes and aubergines, fibre from sweetcorn and carrots… the nutrition is endless!
So, this is how I did it…
1. Throw the onion, aubergine and carrot into a roasting tin, coat with cooking spray or a drop of oil along with salt, pepper, garlic and thyme. Roast on 200°C for around 45 minutes, adding the pepper, tomatoes and courgette to the tin after about 20 minutes.
2. Pour the passata into a bowl with garlic, basil, oregano, salt and pepper and mix well so the sauce has plenty of flavour.
3. Meanwhile, spread the sliced potato chips out on a baking tray with cooking spray or oil, season with salt, pepper and rosemary (or thyme) and cook for 50 minutes, turning halfway through.
4. Once all the veggies are cooked, begin layering the lasagne. In an ovenproof dish, start with one layer of roasted vegetables, as well as the uncooked mushroom and sweetcorn. Spoon over a layer of the passata, sprinkle over a small amount of grated cheese and top with a lasagne sheet. Repeat until the dish is full.
For the final sheet of lasagne, spread a layer of the crème fraîche on top, add a pinch of salt and pepper and top with a generous helping of cheese.
5. Pop the dish back into the oven for around 20 – 25 minutes until cooked through – make sure the cheese doesn’t catch on top!
6. Serve the lasagne with homemade oven-cooked chips for dippin’!
I tried to sneak as many veggies in here as possible to pile on the textures and flavours, but if I’ve missed out your fave then simply add it to your own recipe. Anything goes! The prices below are the lowest I could find and accurate at the time of publishing.
2 Medium Onions, Quartered – Grower’s Selection Onions (by weight) – 15p per 200g – ASDA
2 Bell Peppers, Sliced – Salad Peppers – 97p – Morrisons
1 Aubergine, Chopped – Aubergine – 45p – Lidl
1 Courgette, Chopped – Courgettes Loose – 40p – Tesco
1 Medium Carrot, Chopped – Carrots Loose – 6p – Tesco
4 Mushrooms, Chopped – Mushrooms Greengrocer – 65p – Sainsbury’s
4 Medium Tomatoes, Quartered – Classic Round Tomatoes – 65p – Sainsbury’s
4 Medium Baking Potatoes, Sliced Into Chips – Baking Potatoes – 65p – Lidl
1/2 Cup of Frozen Sweetcorn – Green Grocer’s Supersweet Corn – 79p – Lidl
1 Carton of Passata – Smartprice Passata – 35p – ASDA
4 – 6 Fresh Lasagne Sheets – Italian Fresh Egg Lasagne Sheets – £1 – ASDA
300ml Low Fat Crème Fraîche – Cowbelle Reduced Fat Crème Fraîche – 89p – Aldi
1 Cup of Low Fat Cheese, Grated – Lighter Mature British Cheese 400g – £2 – Sainsbury’s
When the veggies go into the roasting tin, add some dried garlic flakes and dried thyme as well as the usual salt and pepper to get the most out of them. Do the same with the chips, swapping out the thyme for dried rosemary if possible. When it comes to the passata sauce, we want to make this simple ingredient taste as rich as possible, so stir in a good helping of dried garlic flakes, dried basil, dried oregano, salt and pepper to give it flavour. With the top layer of crème fraîche, add a pinch of salt and pepper to increase its savoury taste.