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Low-Carb Veggie Lasagne

£0.91 Per Portion


  • 2 balls of mozzarella (£0.92)
  • 700g Oregano and Basil Passata (£1.15)
  • 3 courgettes (£1.09)
  • 1 onion (£0.47/3)=(£0.16)
  • 250g Mascarpone cheese (£0.79)
  • 2 aubergines (£1.34)

Cupboard Essentials

  • 2 tbsp olive oil
  • Salt


  1. Start by slicing the aubergine length ways into long pieces, around 1cm in width.
  2. Place on a baking tray (or 2) and coat with a light drizzle of olive oil. Spread with your hands and season with a pinch of salt. Pop in the oven for 15M.
  3. Meanwhile, grate the courgette and squeeze the liquid out of it. Also dice the onion so it’s ready to throw into the pan.
  4. Add 1 tbsp of olive oil to a large saucepan and add the onion on a medium heat. Gently fry for around 4 minutes before adding the courgette. You’re aiming to get all the moisture out of the courgette to prevent sogginess.
  5. Once the water has evaporated, add the passata into the saucepan. Season with salt if necessary and set aside.
  6. When the time’s up for the aubergines, place them on a paper towel and pat to absorb some of the moisture.
  7. Layer the lasagne by starting off with two ladles of the sauce, a layer of aubergine, spreading some mascarpone on top of the aubergine and repeating. I did this 3 times and then topped off with a sauce and mozzarella layer.
  8. Pop in the oven for 30M and enjoy!

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