Light vegetable lasagna (summer version)

Vegetable lasagna for hot days should be lighter, juicier and not too heavy 👇

 

🥒🍅 Light vegetable lasagna (summer version)

🛒 Ingredients (for 3–4 people):

• lasagna sheets (or zucchini slices instead of pasta for a “fit” version)

• 1 zucchini

• 1 eggplant

• 1 bell pepper

• 1 carrot

• 1 small onion

• 2 cloves of garlic

• 400 ml tomato sauce

• 200 g cottage cheese or ricotta

• 50–80 g grated cheese (can be less for a lighter version)

• 1 tablespoon olive oil

• salt, pepper, oregano, basil

👨‍🍳 Preparation:

Vegetables

• Cut all vegetables into thin slices or cubes.

• Quickly fry the onion + garlic in a pan.

• Add the rest of the vegetables and bake for 5–7 minutes (it should remain slightly firm).

• Add the tomato sauce and spices.

Cream layer

• Season the cottage cheese/ricotta with salt, pepper and a little basil.

Stacking

• Lightly grease the baking dish.

• Stack:

1. vegetable layer

2. lasagna sheets (or zucchini)

3. cottage cheese/ricotta

• Repeat 2–3 times.

• Top with a little cheese.

Baking

• Preheat oven to 180 °C

• Bake for 30–35 minutes

❄️ Summer trick:

• Let stand for 10–15 minutes → easier to slice + more refreshing

• You can also eat it lukewarm or cold (great for the heat!)

🍽️ Serving:

• Add fresh salad (arugula, tomatoes)

• or yogurt dressing for freshness

🔥 Fit version:

• use zucchini or eggplant instead of pasta

• less cheese = fewer calories

• add more vegetables for volume

 

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