Creamy Asparagus Lasagne

IMG_0312wtmkAfter the glutenous Easter weekend, it’s time to get back on track so tonight’s dinner is a comforting, healthy, nutritious lasagne.  This tasted really delicious and fresh, not at all stodgy and simple to make.


  • 500g asparagus spears
  • 1 large white onion
  • 3 leeks
  • 1 clove garlic
  • Low cal cooking spray

For the tomato sauce:

  • 500g carton passata
  • 1 red onion – finely diced
  • Good glug red wine vinegar
  • Bunch fresh basil – finely chopped
  • Salt/Pepper to taste

For the béchamel sauce:

  • 400g butternut squash
  • 50g Raw cashew nuts (soaked in water for a couple of hours)
  • Juice of 1 lemon
  • 2-3 heaped tsp Nutritional Yeast
  • 3 tsp of Tamari (or low salt soy sauce)
  • About 100ml of water (add more if needed)
  • 1/2 tsp of Cayenne pepper
  • Salt and lots of pepper

Other ingredients:

  • Lasagne verdi sheets
  • Cheddar cheese or diary free option of choice (for topping)



For the béchamel sauce:

Steam butternut squash until soft (I steamed mine in the microwave for about 7 min) Once cooked, pop all ingredients in a blender (I used my Nutribullet) and blend until smooth. It should be lovely and creamy.

For the tomato sauce:

Saute onions in a saucepan until soft.  Add the crushed garlic.  Add red wine vinegar and passata.  Cook through and then add the fresh basil.

For green vegetables:

Saute the onions, leek and garlic.  Add the asparagus (I snapped mine into little bits).  Cook through for a further 5 min.

For the lasagne:

  • Layer a lasagne dish with some of the béchamel sauce and top with a layer of lasagne sheets.
  • Add some of the green vegetables and tomato sauce.
  • Add another layer of the lasagne sheets.
  • Continue with layers until final layer of béchamel sauce.  Top with cheddar cheese or dairy free option of choice.
  • Bake in oven at 150C for 40 min or until golden.
  • Serve and enjoy.

We topped ours with low fat cheddar cheese which was used as a healthy extra.  This dish serves 6.  Total syns for the recipe – 18; per portion – 3 syns.


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