Light Vegetarian Lasagna without Béchamel is simple in ingredients and procedure; tasty but light.
For my vegetable lasagna without béchamel, I used pumpkin and Savoy cabbage.
With gooey mozzarella.
Crunchy on the surface and edges, soft and succulent inside.
Perfect for family enjoyment and ideal for serving during celebrations and special occasions.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 2People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
I used the fresh lasagna sheets available in the refrigerated section:
– no pre-cooking needed;
– ingredients: durum wheat semolina and water, egg-free.
- pumpkin (flesh)
- as needed water
- 1 bouillon cube (homemade vegetable, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- lasagna sheets
- 1 head Savoy cabbage (small)
- mozzarella (weight according to dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed cheese (grated: caciocavallo or grana or parmesan)
Suggested Tools
- Knife
- Cutting Board
- Immersion Blender
- 1 Casserole
Preparation
Adjustments for Hyperglycemia | Prediabetes and Diabetes
– the simple pasta + mozzarella composition allows easy control over portions and weights;
– light cooking without sautéing;
– the vegetables provide fiber;
– the light pumpkin velouté allows you to use pumpkin without overindulgence since the flesh is diluted with water;
– no béchamel.
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the skin and seeds.
Sometimes, for convenience, I buy the pumpkin already cleaned – just flesh – in a tray.Cut the flesh into pieces, dice, or cubes: the smaller they are, the faster they cook.
Pour the flesh into a saucepan and cover it with water.
Bring to a boil and cook on low heat for about 5 minutes until the flesh is tender.
Turn off the heat, add a vegetable bouillon cube – optional – and mix until dissolved among the pumpkin.
Adjust salt and grind the pepper.Blend with an immersion blender directly in the saucepan until you get a smooth and velvety consistency.
Clean the Savoy cabbage, remove any damaged outer leaves.
Cut it into slices then into strips, rinse under running water.When boiling it, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the Savoy cabbage and cook for 10 minutes.
Drain.For the preparation of my lasagna, I used mozzarella.
For an even lighter version, you can use:
– light mozzarella;
– cottage cheese;
– ricotta.Remove the mozzarella from its liquid, drain and cut into slices.
If using cottage cheese or ricotta, drain well.In a bowl, pour:
– at least a couple of ladles of light pumpkin velouté;
– boiled Savoy cabbage;
– a pinch of salt;
– a pinch of pepper;
and mix.
Choose a baking dish as close as possible to the size of the sheets.
Otherwise, trim and compose the sheets to cover the entire surface.Spread a thin layer of light pumpkin velouté on the bottom of the baking dish.
Arrange a simple first layer:
– lasagna sheet;
– thin layer of light pumpkin velouté.Then start layering the lasagna:
– lasagna sheet;
– Savoy cabbage and pumpkin;
– mozzarella;
and continue in this order up to the last sheet layer [I used 6 layers in total].Complete with:
– a thin layer of pumpkin velouté;
– a sprinkle of grated cheese;
– pepper.Preheat the oven briefly.
Bake at 350°F (180°C) for 15-20 minutes in a convection oven until a crispy crust forms on top.Let the lasagna rest for a few minutes before serving.
Plate.
Your light vegetarian lasagna without béchamel is ready.
Enjoy your meal!
Light Vegetarian Lasagna without Béchamel is a complete dish; add your portion of vegetables to compose a balanced meal or single dish that helps maintain stable blood sugar levels.
Storage, Tips, and Variations
Instead of egg-free lasagna sheets, you can use fresh egg lasagna.
If there are leftover sheets, wrap them in cling film and store them in the freezer.
To use, simply move them to the fridge, wait until they’re soft again, and proceed with preparation.
The filling can be adapted to various dietary needs:
– lactose-free;
– vegan.
You might be interested in light cauliflower béchamel.
If there are leftovers, they are also great the next day!
Store in the fridge for 1-2 days, well covered with aluminum foil.
Just reheat in the oven.
FAQ
About Fresh Pasta
Fresh pasta has a higher glycemic index than dry pasta and contains few fibers.
We consume it within a balanced meal after a generous portion of vegetables.Pumpkin and Diabetes
Pumpkin glycemic index: all types of pumpkin GI 75.
Besides the glycemic index, it’s important to consider the glycemic load, which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin? – follow your dietary plan, ours includes it.
Usually, in cases of hyperglycemia, prediabetes, and type 2 diabetes, pumpkin can be consumed without exceeding portions.
The light pumpkin velouté allows you to use pumpkin without overindulgence since the flesh is diluted with water.Prediabetes and Cheese
Follow your dietary plan.
In general, cheese should be consumed in moderation – no more than twice a week – preferring fresh varieties over aged ones such as: cottage cheese, cow’s milk ricotta, light spreadable cheese, mozzarella, feta.
