The light vegetarian lasagna without bechamel is very simple in ingredients and procedure; tasty yet light.
For my vegetable lasagna without bechamel I used pumpkin and Savoy cabbage.
With melty mozzarella.
Crunchy on the surface and edges, soft and juicy inside.
To enjoy with family and perfect for serving at parties 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 pasta available in the fridge section:
– no pre-cooking required;
– ingredients: durum wheat semolina and water, no eggs.
- pumpkin (flesh)
- as needed water
- 1 broth cube (homemade vegetable, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- lasagna sheets
- 1 head Savoy cabbage (small)
- mozzarella (amount 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
- Hand blender
- 1 Baking dish
Preparation
Precautions for hyperglycemia | prediabetes and diabetes
– the simple composition pasta + mozzarella allows easy control of amounts and portions;
– light cooking without sautéing;
– vegetables provide fiber;
– the light pumpkin velouté allows you to use pumpkin without overdoing it because the flesh is diluted with water;
– light without bechamel.
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the skin and seeds.
Sometimes, for convenience, I buy pre-cleaned pumpkin – just flesh – in a tray.Cut the flesh into pieces or dice or cubes: the smaller they are the faster they’ll cook.
Place the flesh in a saucepan and cover with water.
Bring to a boil and cook over low heat for about 5 minutes until the flesh is tender.
After turning off the heat, add a vegetable broth cube – optional – and stir until dissolved in the pumpkin.
Adjust salt and grind pepper.Blend with an immersion blender directly in the saucepan until smooth and velvety.
Clean the Savoy cabbage, remove any damaged outer leaves.
Cut 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 my lasagna preparation, I used mozzarella.
For an even lighter version, you can use:
– light mozzarella;
– cottage cheese;
– ricotta.Take the mozzarella or mozzarellas out of their liquid, drain and cut into slices.
If using cottage cheese or ricotta, drain well.In a bowl, combine:
– at least a couple of ladles of light pumpkin velouté;
– cooked Savoy cabbage;
– a pinch of salt;
– a pinch of pepper;
and mix.
Choose a baking tray as close as possible to the size of the sheets.
Otherwise, cut and arrange the sheets to cover the entire surface.Spread a thin layer of light pumpkin velouté on the bottom of the baking dish or tray.
Create 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 until the last sheet layer [I used 6 layers in total].Finish with:
– a thin layer of pumpkin velouté;
– a sprinkle of grated cheese;
– pepper.Briefly preheat the oven.
Bake at 350°F (180°C) for 15-20 minutes in a fan oven until a crispy crust forms on top.Let the lasagna rest for a few minutes before serving.
Plate.
Your light vegetarian lasagna without bechamel is ready.
Enjoy your meal!
The light vegetarian lasagna without bechamel is a complete dish; add your portion of vegetables to make a balanced meal or single dish that helps keep blood sugar stable.
Storage, Tips, and Variations
Instead of egg-free lasagna sheets you can use fresh egg lasagna.
If you have leftover sheets, wrap them in plastic wrap and store in the freezer.
To use them, move them to the fridge, wait until they are soft again, and proceed with the preparation.
The filling can be adapted to different dietary needs:
– lactose-free;
– vegan.
You might be interested in the light cauliflower bechamel.
If there are leftovers, they’re great the next day too!
Keep them in the fridge for 1-2 days, well covered with aluminum foil.
Just reheat them in the oven.
FAQ (Questions and Answers)
About Fresh Pasta
Fresh pasta has a higher glycemic index than dry pasta and few fibers.
We consume it within a balanced meal after a large portion of vegetables.Pumpkin and Diabetes
Pumpkin glycemic index: all types of pumpkin IG 75.
Beyond the glycemic index it is important to consider the glycemic load 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.
Generally, in case of hyperglycemia, prediabetes, and type 2 diabetes, pumpkin can be consumed without exceeding portions.
The light pumpkin velouté allows you to use pumpkin without overdoing it because its flesh is diluted with water.Prediabetes and Cheese
Follow your dietary plan.
In general, cheese should be eaten in moderation – no more than twice a week – preferring fresh cheeses over aged ones like: cottage cheese, ricotta, light spreadable cheese, mozzarella, feta.
