[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Photo of Fresh vegetable lasagne with pesto by WW

Fresh vegetable lasagne with pesto

Total Time
1 hr
15 min
45 min
Boiling lasagne sheets then layering on individual plates with chargrilled vegies and pesto will change the way you thought about this classic Italian meal.


Fresh lasagne sheets

6 individual, (6x50g)


2 medium, thinly sliced into rounds


3 medium, thinly sliced lengthways

Orange sweet potato (kumara)

360 g, peeled, thinly sliced (buy 400g)


2 cup(s)


4 medium, thinly sliced


220 g

Basil pesto

130 g

Shaved parmesan cheese

25 g

Fresh basil

2 tbs, to serve

Oil spray

1 x 3 second spray(s)


  1. Cut each lasagne sheet into 3 even rectangles. Cook sheets, in batches, in a large saucepan of boiling salted water for 2‒3 minutes or until just tender (do not stir as they will break). Using a large slotted spoon, carefully remove sheets from pan. Drain. Rinse under cold water and set aside.
  2. Preheat a barbecue or chargrill pan on medium-high heat. Lightly spray eggplant, zucchini and sweet potato on both sides with oil. Cook, in batches, for 2 minutes each side or until golden and tender. Transfer to a heatproof plate.
  3. Place 1 lasagne sheet on each serving plate. Top with rocket, then layer with half the eggplant and zucchini. Top with sweet potato and a lasagne sheet. Top with remaining eggplant and zucchini, then tomatoes, bocconcini and pesto. Finish with a lasagne sheet. Serve topped with parmesan and basil.


TIP: To save time, you can prepare vegetables a day in advance. Bring to room temperature before assembling. If you use a chunky-style pesto dip, you may need to thin it down with 1 tablespoon olive oil. If you can’t find bunches of rocket, use 50g baby rocket leaves.