The Food Coach

Free Healthy Recipe - Vegetable Lasagne Stacks with Fresh Pesto

Low GI, Wheat Free

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Lasagne is a real crowd pleaser but it can be a fiddle to make and ,made with full fat milk and cheese traditional lasagne is also high in saturated fat. This is a pretty and delicious dish approved by the Heart Foundation because it's relatively low in saturated fat and salt, and it's loaded with fresh veggies. It's also easy to make.


2 cloves garlic
2 tbsp pinenuts, toasted
1 cup fresh basil leaves, shredded
2 tbsp parmesan, finely grated

4 sheets spelt lasagne
4 large vine-ripened tomatoes, cut into thick slices
6 large bocconcini, cut into slices
8 leaves fresh basil

To make the pesto Put the garlic, pine nuts, basil leaves and Parmesan in a
food processor and process until coarsely chopped.
With the motor running, gradually add the oil and process until the mixture becomes a smooth paste.

Cook the lasagne in a large pot of rapidly boiling water until al dente (cooked, but still with a bite to them). Drain well, and when it is cool enough to handle cut each sheet in three pieces.
Lay a piece of lasagne on the centre of each plate and top each with a couple of spinach leaves, a slice each of tomato and bocconcini, a fresh basil leaf and a spoonful of pesto.
Top with another sheet of lasagna and layer as before, finishing with a layer of lasagna. Each stack should have two complete layers.
Place a generous spoonful of pesto on top of each stack and serve immediately.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 10 mins
Ready in: 25 mins

Suitable for:

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Nutritional Information - Per Serve
Kj 2058 kj
Calories 492 kcal
Fat 29.2 g
Saturated Fat 10.7 g
Total Carbohydrate 32 g
Total Protein 24.1 g
Fibre 3.3 g