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Spring Vegetable Lasagne

Serves: 4

Nutritional Information (per serve)

  • Energy 665.8kj( 158.5 cal)
  • Protein 16.3g
  • Fat 4.2g (Saturated 1.1g)
  • Carbohydrate 9.3g (Sugar 5.6g)
  • Fibre 14.9g
  • Sodium 778.7 mg

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  • 1 packet of Slendier Lasagne sheets
  • 1 Tbsp margarine
  • ¼ cup plain flour
  • 1 ½ cups low fat milk
  • 1 bunch of Asparagus (trimmed, thickly sliced)
  • 2 Zucchinni’s cut into ribbons
  • 2 Spring Onions (trimmed and cut into 8cm lengths)
  • 1 cup of English Spinach (trimmed)
  • 1 cup frozen peas
  • 200g fresh low fat ricotta
  • 2 roma tomatoes (thinly sliced)
  • 2/3 cup of fresh basil leaves
  • ½ low fat mozzarella cheese
  • Extra basil leaves to serve


  1. Preheat oven to 180 degrees celcius
  2. Prepare the Slendier Lasagne sheets according to the instructions on the back of the pack
  3. Melt margarine in a small saucepan over medium heat. Add flour and cook stirring for 1 minute until boiling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly, 3 minutes or until sauce boils and thickens. Remove from heat. Season with salt and pepper.
  4. Bring a medium saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil to 2 mins. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook for 1 min or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Roughly chop.
  5. Cover the base of a 20 x 28cm ovenproof dish with 2/3 cup of the white sauce. Layer ¼ of the lasagne sheets trimming to fit. Layer asparagus mixture, peas and 1/3 ricotta. Top with 1/3 remaining lasagne sheets, ½ spinach and ½ remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese
  6. Bake for 45 minutes or until golden. Serve with extra basil leaves