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Easy Lower-Carb Vegetarian Lasagna

It’s time to turn your kitchen into Little Italy with this delicious and easy lower-carb Vegetarian Lasagna. This recipe is packed full of veggies, protein and makes approximately 8 servings, so it’s a great option for work lunches for the week.

Ready In: 45 mins

Serves: 8



  • extra virgin olive oil

  • 1 clove of garlic, crushed

  • small bunch of green shallots, sliced

  • 1 red capsicum, diced

  • 100g mushrooms

  • 2 x 400g can lentils, drained and rinsed

  • 2 tablespoon oregano or mixed herbs

  • 1 400g tin of crushed tomatoes

  • 125g baby spinach


  • 2 large eggplants, thinly sliced lengthways

  • 350g smooth lite ricotta

  • 300g lite shredded mozzarella


Step 1. Cook filling

Preheat oven to 200°C fan-forced. Bring a frying pan to medium heat. Add a generous drizzle of extra virgin olive oil and sauté all vegetables, except for the baby spinach for approximately 4mins. Add lentils, dried oregano or mixed herbs and salt and pepper to taste. Add the tinned tomatoes, bring to the boil then simmer for 5-7 minutes to thicken the sauce. Finally, add the baby spinach and mix through until wilted. Remove from heat and set aside

Step 2. Make Lasagne

In a baking dish, layer a third of the mince to cover the base. Top with a single layer of raw eggplant strips, 1/3 of the ricotta, and 1/3 of the mozzarella. Repeat again, ensuring the final layer is the remaining mozzarella

Step 3. Cook Lasagne

Bake for 25 minutes until the cheese is nice and golden. Rest for 5-10 minutes and serve

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Loved this recipe! Did it a few time! The only thing I would recommend is perhaps grilling the eggplant slices a little first, as they were a bit chewy even after baking through with the rest of the mix. Other than that, the smell and taste were INCREDIBLE!

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