Vegetarian Lasagne

Recipe provided by Nourish App – Bay City Gym Members get to subscribe to this meal planning and recipe app for a discounted price. Contact reception to be set up.

Vegetarian Lasagne


  • ¼ cup Pasta Sauce Tomato & Roast Garlic
  • ¼ can Tomatoes Diced with Garlic & Olive Oil
  • ¾ Tbsp Tasty Cheese
  • ½ cup Pumpkin
  • ½ cup Rainbow Mix Frozen Vegetables
  • ¾ cup Mixed Beans
  • 70 g Lasagne sheets
  • 1 x Free Range Egg (Size 7)
  • ¼ cup Lite Cottage Cheese
  • 2 x Garlic Clove
  • ¼ sml Brown Onion

Serves: 1


  • Preheat oven to 180°C. Line a baking tray with baking paper.
  • Cut pumpkin into 3cm cubed pieces and add to a baking tray. Roast in the oven until soft.
  • While pumpkin is roasting, finely dice garlic and onion and add to a non-stick frypan. Cook for 2 mins.
  • Add frozen vegetables, diced tomatoes, pasta sauce, and beans to the pan. Stir, then add the cooked pumpkin. Cook mixture well.
  • In the meantime, whisk eggs and cottage cheese together in a separate bowl. Grate the tasty cheese and set it aside.
  • Grease lasagne dish and line with lasagne sheets.
  • Repeat the following step twice: Pour half the vegetable sauce mixture in, place sheets on top and add 1/2 the grated cheese and cottage cheese mix to the top of this.
  • Cook for 20 mins or until lasagne sheets cooked through. Once finished, let it sit for 5 mins and cut into squares. Enjoy!

Meal Prep Tip:

  • Make this recipe in bulk by multiplying the ingredients by 6!