How to Make Lasagna Primavera | A Fresh, Healthy & Vegetarian Italian Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat offers more fiber while regular sheets are often cheaper.

Chop 2 cloves of garlic, 1 medium-sized courgette into 1-centimetre cubes, 2 carrots into half-centimetre pieces, and 1 medium-sized white onion into small pieces.

Heat olive oil in a saucepan and add the chopped garlic. Wait until it starts sizzling.

Add all the chopped vegetables (carrots, celery, courgette, and onion) to the saucepan and cover with a lid to cook for a few minutes.

Add 1 tablespoon of tomato purée and 1/3 glass of dry white wine to the vegetables and increase the temperature until the alcohol evaporates.

Add 2 handfuls of fresh spinach to the saucepan, cover, and let it cook until the spinach reduces in size.

Blend 1 tin of Italian cherry tomatoes into a sauce and add it to the vegetable mixture.

Drain 1 tin of black beans and add them to the mixture along with a little water to rinse the tomato tin, mixing everything together.

Season the mixture with salt and black pepper, cooking for a couple of minutes.

Prepare cabbage leaves by removing the bottom and adding them to the minestrone to partly cook for about 10 minutes.

Cook 6 tablespoons of frozen peas in water until boiling, then strain and blend them with a little cooking water to create a green pea cream.

In the same saucepan, combine 0.5 litre of cold milk, 50 grams of plain flour, and 0.5 teaspoon of salt, mixing until smooth.

Heat the mixture on maximum until it thickens, stirring continuously, then remove from heat and mix in the green pea cream.

Remove the cooked cabbage leaves and prepare to layer the lasagna starting with a base of the vegetable mixture in a baking dish.

Layer lasagna sheets, followed by the vegetable mixture, then the béchamel sauce, and repeat until all ingredients are used, finishing with a layer of the vegetable mixture on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens