Traditional Vegetable Lasagne

Loprofin Vegetable Lasagna

Loprofin Vegetable Lasagna


  • 2 x 15mlsp (2tbsp) olive oil
  • 1 clove garlic, crushed
  • 75g (3oz) shallots, chopped
  • 50g (2oz) celery, sliced
  • 75g (3oz) carrot, diced
  • 65g (2  ‘/2 oz) cauliflower, roughly chopped
  • 40g (1  ‘/2oz) broccoli, roughly chopped
  • 25g (1oz) courgettes, diced
  • 400g can chopped tomatoes
  • 3 x 15mlsp (3tbsp) dry white wine, optional
  • 2.5mlsp (‘/2 tsp.) dried mixed herbs
  • ‘/2 vegetable stock cube
  • 50ml (2floz) hot water
  • Salt and pepper to taste


  • 2 x 200ml cartons Sno-Pro Low Protein Drink
  • 25g( 1oz) butter
  • 25g (1oz) Loprofin Low Protein Mix
  • Salt and pepper to taste
  • 9 sheets Loprofin Low Protein Lasagne
  • 1 x 15mlsp (1tbsp) fresh chopped herbs, optional
  • 25cm x 17.5cm (10inch x 7inch) shallow ovenproof dish


  1. Pre heat the oven to: 200 C/400 F/Gas Mark 6
  2. Heat the olive oil and fry the garlic, shallots, celery and carrot in a covered pan, over a moderate heat for 3 minutes, stirring occasionally
  3. Add the cauliflower, broccoli and courgette and cook for a further 3 minutes.
  4. Stir in the chopped tomatoes, white wine, herbs, stock cube and water, bring to the boil, reduce the heat cover and simmer 5 minutes, stirring occasionally.
  5. Prepare the sauce: pour the Sno-Pro into a pan, add the butter and heat gently until melted, whisk in the Loprofin Low Protein Mix.
  6. Bring to the boil, stirring briskly to achieve a smooth sauce, adjust seasoning to taste (if desired stir in one of the suggested flavourings, below).
  7. Spoon about a quarter of the vegetables over the base of the ovenproof dish. Cover with a layer of Loprofin Lasagne sheets, breaking them to fit.
  8. Repeat with two more layers, finishing with vegetables, then cover with sauce.
  9. Place the Lasagne in a preheated oven for 25 minutes, until the top is golden brown. If desired sprinkle with chopped fresh herbs, before serving.

Serves 3


  • Serve the Lasagne with a crisp salad.
  • Optional Topping Flavours – Stir one of the following into the Sno-Pro Topping, before spreading over the layered sauce and pasta, prior to cooking.
    • 1 x 15mlsp (1tbsp) chopped fresh parsley or fresh herb of your choice
    • 17g packet Cheese Flavoured Quavers, crushed

The Lasagne may be made in individual portions.

If freezing 1 or more of the portions, the lasagne can be prepared in 3 x 12.5cm x 10cm (5inch x 4inch) foil containers. Cook for 20 minutes and ensure that the cooked lasagne is completely cold, before sealing and freezing.

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Rating: 6.5/10 (8 votes cast)
Traditional Vegetable Lasagne, 6.5 out of 10 based on 8 ratings

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1 Comment

  1. This is very different, this is different than my method but i will give it a shot. Thank you

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