Low Fat Lasagna Recipe

Courgette (Zucchini) and Tomato Lasagna

Zucchini and Tomato Lasagna© ALF photo

This is a very nice vegetarian low fat lasagna recipe. It is not vegan because it includes milk and cheese, but it still qualifies as a vegetarian dish.

Courgettes are really just zucchinis with a fancy French name.

Once you master the art of making your own low fat lasagna pasta, the rest of the cooking process is so easy that a kid could do it. And making your own low fat pasta dough is not difficult either.


175 g (6 oz) wholemeal lasagna (prepacked, or you can make your own pasta dough, in which case you'll need 1/4 of the amount you make with that recipe.)

2 tsp virgin olive oil

1 onion, chopped

1 tsp crushed garlic

500 g (1 pound) of sliced courgettes

1 x 425 g can of chopped tomatoes

1 1/4 cup of water

4 tsp chopped tomatoes

4 tsp chopped fresh basil

1 Tbsp shoyu

1 1/2 low fat spread

25 g (1 oz) wholemeal flour

2 cups of skimmed milk

1/4 tsp paprika

25 g (1 oz) low fat grated cheddar cheese



Serves 4

Fat: 6 g

Cal: 410

KJ: 1722

WW: 6.5 Points

This is what you do:

If you are cooking this recipe with your own home made low fat pasta dough, you start by cooking the low fat lasagna pasta by simmering in 3 litres of water for about 4 minutes. Add a bit of lemon juice whilst simmering.

If you are using prepacked pasta, simmer for 16 minutes.

In either case, keep the pasta moist in a bowl with cold water.

Next, you have to prepare the zucchini sauce:

Heat the oil and fry the onion and garlic till the onion goes soft.

Add the zucchinis and cook for another 5 minutes.

Now add the chopped tomatoes and water, and simmer for about 20 minutes. Add the basil and shoyu.

Now, you have to prepare the white sauce:

Melt the low fat spread, stir in the flour and cook for 3 minutes on medium heat, and keep stirring constantly.

Add the skimmed milk gradually and boil (don't stop stirring), and then simmer for about 5 minutes. Then add the paprika.

Next, you have to bake the low fat lasagna:

Grease a large ovenproof dish, and spread 4 Tbsp white sauce over the bottom.

Then layer with a low fat lasagne sheet, and top that with the zuchini and tomato sauce. Keep layering alternating the lasagne sheets with the zucchini and tomato sauce, finishing with a lasagna sheet on top.

Finally, spread the remaining white sauce and sprinkle with the low fat gratted cheese, and chuck it into the oven for about 30 minutes at 375 F (190 C).

When you finish baking it, set it aside to cool down a bit. Serve very warm.

Source: Sarah Brown's Pasta, Pizzas & Pancakes

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