Asparagus, Mushrooms, Tomatoes

Low Calorie Asparagus & Mushroom Vegetarian Lasagne under 400 calories / serving

By the wlr team

Enjoy this low calorie vegetarian lasagne that’s always a hit with families. Between April and June you’ll find the best in season asparagus. Serve up with some crispy garlic bread or a green salad if you have calories spare! If you’re a strict vegetarian you’ll need to skip the parmesan!

  • Recipe makes: 4 servings
  • Prep time:
    40 mins
  • Cook time: 35 mins
  • Calories: 358
    per serving

Ingredients

  • 100g fresh egg lasagne sheets
  • 200g asparagus
  • 1 medium onion
  • 3g garlic
  • 150g mushrooms
  • 1 tbsp olive oil
  • 400g canned chopped tomatoes
  • 30g fresh butter
  • 50g plain flour
  • 284ml semi-skimmed milk
  • 50g medium cheddar cheese
  • 18g grated parmesan cheese

Want to try different ingredients?

You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .

Take a free trial

Method

Preheat oven to 180°C / Gas Mark 4 / 350°F

  1. Place the lasagne sheets in a shallow heatproof dish and pour over boiling water to cover. Let stand for 5 minutes then drain and pat dry.
  2. Cut 2cm from the bottom of each asparagus spear and discard. Chop the rest of the asparagus into 2-3cm pieces. Cook the asparagus in boiling water for 15 – 20 minutes until tender.
  3. Meanwhile finely chop the onion, very finely chop the garlic and slice the mushrooms.
  4. Heat the oil in a frying pan, add the onion, garlic and mushrooms and fry gently for 5 minutes, stirring regularly, until the onion is tender.
  5. Add the tomatoes to the pan and simmer for 5 minutes.
  6. Stir in the cooked asparagus and season with salt and black pepper and set aside.
  7. Melt the butter in a small saucepan over a low heat and stir in the flour. When fully combined, stir in the milk a little at a time. When all the milk is in, and the sauce is smooth, stir in the cheddar cheese. Remove from the heat when the cheese has melted in.
  8. Put a thin layer of the vegetable sauce in an ovenproof dish, spoon on some of the cheese sauce and cover with lasagne.
  9. Repeat in layers until you have used all ingredients, ending with a lasagne sheet with a thin layer of cheese sauce. Sprinkle the parmesan cheese on top.
  10. Bake in the oven for 30-35 minutes.

Serve with a crisp green salad.

Nutrition information per serving
Calories (kcal)358
Carbohydrate (g)34.5
Fat (g)17.9
Protein (g)14.9
Fibre (g)3.6
Alcohol (g)0.0
Fruit & Veg3.0

More Calorie Counted Recipes for Vegetarians

You'll find hundreds more recipes for yummy vegetarian dishes in WLR, plus you can use the tools to easily calculate the calories in your own favourite veggie meals, give it a try!

Try it Free »

Fad Free Recipe Book

Low Calorie Recipe Book

50 Real Food Recipes for Under 500 Calories. Just cook, serve and enjoy
Find Out More

If you enjoyed this article, try our newsletter. It's free.

Receive the latest on what works for weight loss straight to your inbox. We won't share your email address. Privacy policy

Sponsored