Great family meal for the weekend!


  • 1 cup basil
  • 2 tbsp Violife parmesan
  • 2 cloves, sliced garlic
  • 2 tbsp extra virgin olive oil
  • 2 pre-cooked low protein lasagne sheets
  • 1 cup butternut squash
  • 1 chopped onion
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 clove, crushed garlic


For the pesto:

  • Blend the basil, oil, garlic and cheese and pulse until combined

For the filling:

  • Heat olive oil in a pan
  • Add the onions and fry until soft or golden brown
  • Microwave the butternut squash for 5 minutes
  • Add the sugar and garlic and mash together
  • Add the cooked onions and mix
  • Season to taste
  • Place one lasagne sheet on a plate and spoon the filling onto it
  • Roll the lasagne sheet into a tube and place in a baking tray
  • Repeat again
  • Spread the pesto on top of the dish
  • Oven bake for 12 minutes at 220’C
  • Sprinkle Violife parmasan on top of the dish
  • Eat immediately or freeze for later


566 kcals – (please add the calories of your lasagne sheets – it varies significantly by brand).


Exchange free (please check the phe content of your lasagne sheets)

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