Dinner/ Dishes under 500 calories/ Recipes

Healthy yellow lasagna

yellow lasagna veggies

What yellow lasagna? Yes hello, yellow lasagna. I had these beautiful summer squashes and also some butternut squash and thought, why not make a healthy lasagne with these veggies. It was one of those things that can be a success or just this one-time thing. Well, these squash lasagna is definitely a success dish. The colour just pops off the plate and the taste, mjam! I just could not help myself and took a second little piece. And one of the best things, I could eat that second piece quilt free because this lasagna is low in carbs and has only 200 calories per serving.

The lasagna sauce is made of the butternut pumpkin. The butternut pumpkin gives it a rich flavour, amazing colour and a creamy texture without adding any extra cream. I only used a little bit of extra flour to thicken the sauce a little bit, by doing this the lasagne holds its form when you cut it. The summer squash is sliced in long strips and then grilled with some pepper and salt. These grilled veggie slices make for more than half of the layers of the lasagne. By replacing the veggie slices for the normal lasagna layers, you get a lasagne that is a lot healthier. Lesser carbs, fewer calories and more vitamins. What more do you want?

The protein in this lasagne is white fish. I used a white fish that is not too strong in flavour. Because I wanted some fish flavour, but for me, the pumpkin should be the hero of this dish. Choose a white fish that is not too strong in flavour and that flakes apart when you cook it, this makes for a great texture of the lasagna. I used some pollock, but also dorade, bream or tilapia would be great in this dish.

4 serving  – per serving 200 kcal – 18,4 gr protein – 3,2 gr fat – 24 gr carbs

Healthy yellow lasagne with squash

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 200 gr of cubes of butternut pumpkin
  • 300 gr of slices of summer squash
  • 100 gr of lasagna sheets (5 till 6 sheets)
  • 300 gr of white fish fillets (pollock)
  • 2 tablespoons of fresh oregano leaves
  • 500 ml of vegetable stock
  • 30 gr of grated parmesan cheese
  • 1,5 tablespoon of flour
  • Pepper and salt

Instructions

1

Preheat an oven on 210C/ 410F

2

Add the vegetable stock to a pan and bring it to a simmer

3

Add the pumpkin cubes and let it cook for 10 till 15 minutes, or till the cubes are soft (keep a lid on the pan)

4

Once the pumpkin is cooked, blend the pumpkin to a smooth consistency, pour the mixture back into the pan

5

Mix a little water with 1,5 tablespoon of flour and stir, make sure there are no lumps

6

Add the flour mixture to the pumpkin sauce and let it cook for 3 minutes (while stirring) until the sauce starts to thicken

7

Cut the fish into small pieces, season with pepper and salt and add the fish to the pumpkin sauce

8

Add 1 tablespoon of fresh oregano to the pumpkin sauce

9

Next grill the fine slices of summer squash, you want a nice grilled colour and the yellow squash should be soft after grilling

10

Start layering the lasagna in an oven dish, how to layer see notes

11

Bake the lasagna for about 30 - 35 minutes

12

Finish the lasagna with some fresh oregano leaves

Notes

The layering of the lasagna should be as followed: Sauce - layer of squash - sauce - layer of lasagna sheets - sauce - layer of squash - sauce - layer of lasagna sheets - sauce - layer of squash - sauce - grated parmesan cheese Important is that you do not pour to many sauce per layer. And press the lasagne sheets a little bit down, this gives the lasagna a good structure

summer squash butternut pumpkin

Great fresh veggie

 

healthy lasagne with veggies

Getting the layers done

healthy lasagna

With some fresh oregano

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