Vegetable Lasagne

Serves 9


Approximate nutrient content per serving(390g)

Energy 369kcal
Protein: 26.3g
Carbohydrate: 30.0g
Fat: 16.6g
Fibre: 6.44g


  • 3 packs of Glucerna® SR vanilla (690ml)
  • Cooking spray
  • Fresh broccoli, chopped (400g)
  • 2 carrots, thinly sliced
  • 10 spring onions, finely sliced
  • 1 red pepper, chopped
  • 3 garlic cloves, crushed
  • Flour (65g)
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • Parmesan cheese, grated (100g)
  • Frozen chopped spinach, thawed and well drained (1280g)
  • Cottage cheese (300g)
  • Mozzarella cheese, sliced (100g)
  • Cheddar cheese, grated (100g)
  • 2 teaspoons of cooking oil
  • 6 lasagne sheets, cooked and drained


  1. Preheat the oven to 190°C / 375°F / Gas Mark 5
  2. Coat a medium sized skillet with cooking spray, add oil and place over a medium heat
  3. Add broccoli, carrots, spring onions, red pepper and garlic to the skillet. Sauté for 7 minutes and set aside
  4. In a medium saucepan, place flour and gradually add Glucerna® SR, stirring with a wire whisk until blended
  5. Place the flour and Glucerna® SR mixture on a medium heat and heat for 5 minutes, stirring constantly, until thickened (do not boil)
  6. Add salt, pepper and half the Parmesan cheese (50g) to the flour and Glucerna® SR mixture. Heat for an additional minute, stirring constantly
  7. Remove the mixture from the heat and stir in the spinach
  8. In a small bowl, mix together the cottage cheese, mozzarella and cheddar cheese
  9. Coat a 32 x 32 x 5cm baking dish with cooking spray and spread ½ cup of the spinach mixture in the bottom
  10. Arrange 3 lasagne sheets over the spinach mixture and top with half of the cheese mixture, half of the vegetable mixture and half of the remaining spinach mixture
  11. Add the remaining 3 lasagne sheets
  12. Repeat cheese, vegetable and spinach layers
  13. Sprinkle with the remaining 50g of Parmesan cheese
  14. Cover and bake for 35 minutes or until bubbly
  15. Leave to stand for 5 minutes before serving

Tip: This meal can be cooked in bulk and frozen

*Never re-freeze food once it has thawed

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