Header Recipes

Zucchini Lasagne

Tasty and filling with no hidden calories, great for a healthy lunch or dinner- served with a fresh summer salad



650 grams grated zucchini
150 grams corn kernels
1 large large brown onion finely chopped
2 cloves finely chopped garlic
1 tablespoon chopped chives
1 tablespoon died oregano
250 grams low-fat ricotta (or Tofutti*)
50 grams fat redcuced shredded cheddar (or Sheese*)
350 ml passata
9 dried lasagne sheets (gluten free if needed*)
extra virgin oil
salt and pepper to taste

Zucchini Lasagne Directions

Preheat the oven to 210C

Heat olive oil in a large fry pan and add onion and garlic and zucchini, cook for 2 minutes then add corn and cook for a further minute

Turn the heat down and stir in ¾ tub of ricotta and 25 grams of reduced fat cheddar cheese (or vegan versions) add a little salt and pepper to taste – put aside

Boil lasagne sheets in water add a pinch of salt for about 5-6 minutes until just soft, but not fully cooked, drain and add some olive oil to the pasta to stop it sticking and to coat the layers

In a baking dish place a layer of lasagne sheet, then ricotta, zucchini, corn mix, sprinkle or oregano, then a layer of tomato passata

Repeat layering until all lasagne and mixture is used

Add the rest of the ricotta to the top of the lasagne and sprinkle with cheddar cheese (or vegan version)

Turn the oven down to 180C

Bake the lasagne for 30 minutes until the pasta is soft and the top of the lasagne is golden

Serve with salad leaf salad

Recipe notes

*This dish can be made with gluten and lactose free ingredients and vegan option

Nutrition facts

diet vegetarian

Per Serving

Fibers (g): 6g

Related Information

Share your colonoscopy experience

My Colonoscopy Experience

Bowel Care Nurses

Bowel Care Nurses

Order a Screening Test

BowelScreen Australia