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Photo of Rebecca's bacon and vegetable lasagne by WW

Rebecca's bacon and vegetable lasagne

8
Points
Total Time
2 hr
Prep
30 min
Cook
1 hr 30 min
Serves
6
Difficulty
Easy
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Rebecca. This is an ideal family-friendly meal, packed full of veggies and layered with cheese and pasta – the kids will love it. You can meal prep up to step 3 a few days ahead and store covered in the fridge, then simply bake the lasagne, for a super-easy midweek meal.

Ingredients

Carrot(s)

2 medium, cut into 1cm pieces

Zucchini

2 medium, cut into 1cm pieces

Brown onion

2 medium, finely chopped

Eggplant

1 medium, cut into 2cm pieces

Mushrooms

150 g, sliced

Shortcut bacon

113 g, (buy 125g), fat trimmed, chopped

Pumpkin

900 g, peeled, cut into 2cm pieces

Dried herbs

2 tsp, Italian variety

Black olives, drained

50 g, Kalamata variety, pitted, sliced

Reduced-fat ricotta cheese

300 g, fresh variety

Garlic

1 clove(s), crushed

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh chives

2 tbs, finely chopped

Canned diced tomatoes

1 400g can, (1 x 400g can)

Dry lasagne sheet

150 g, (6 x 25g)

Light tasty cheese

¾ cup(s), grated, (90g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Spread carrots, zucchini, onions, eggplant, mushrooms and bacon over 1 prepared tray. Spread pumpkin over the other prepared tray. Lightly spray vegetables with oil, sprinkle with dried herbs and season with salt and pepper. Bake for 40–50 minutes, turning halfway through, until vegetables are tender and lightly browned. Stir olives through the tray of mixed vegetables Transfer pumpkin to a bowl, season with salt and pepper and mash until smooth.
  2. Combine ricotta, garlic, parsley and chives in a medium bowl. Season with salt and pepper.
  3. Lightly spray a 2.5 litre (10 cup) capacity rectangular baking dish with oil. Spread ⅓ cup (80 g) of the tomatoes over the base of dish. Top with 2 lasagne sheets. Spread with one-third of the remaining tomatoes, one-third of the pumpkin and one-third of the mixed vegetable mixture. Repeat layers twice more with remaining lasagne sheets, tomatoes, pumpkin and vegetable mixture to make 3 layers in total. Dollop ricotta mixture over top and sprinkle with tasty cheese. Bake for 40 minutes or until pasta is tender when tested with the tip of a knife. Stand for 10 minutes before serving.