Perfect for batch cooking and freezing!


For filling:

  • Rind of 1/2 lemon
  • 2 cloves of Garlic
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp mixed herbs
  • 1 cubed aubergine
  • 1 diced red onion
  • 1 1/2 cubed courgettes
  • 1 1/2 red peppers
  • 3 chopped tomatoes
  • 400g tin tomatoes

For white sauce:

  • 1/2 tsp english mustard
  • 50g butter
  • 40g low protein flour
  • 500ml rice milk

For layers

  • 6 low protein lasagne sheets
  • 200g Violife Original Block Cheese


For the filling:

  • Heat oil in the pan and add the red peppers, aubergines and courgettes
  • Stir and cook for 5-10 minutes until soft or golden brown
  • Take off the heat and set to one side
  • Add more oil to the pan if needed and add red onion, garlic and mixed herbs
  • Fry until soft or golden brown
  • Add the cooked vegetables, chopped tomatoes, tinned tomatoes, balsamic vinegar and season to taste
  • Simmer on a low heat for 30-35 minutes
  • Grate the rind of half a lemon
  • Mash or roughly pulse the vegetables and set to one side

For the white sauce:

  • Add butter to the pan and melt
  • Then add the low protein flour and mix together into a paste
  • Gradually add rice milk and stir and simmer for 8-10 minutes until thick and creamy


  • Layer 1 – Vegetables
  • Layer 2 – Lasagne Sheets
  • Layer 3 – White Sauce
  • Layer 4 – Cheese
  • And repeat!
  • Bake for 30 minutes at 200C
  • Eat straight away or freeze for a month


268 kcals (please add the calories of your low protein flour and lasagne sheets – it varies significantly by brand).


Protein, phe and exchanges are to be calculated based on the low protein flour and lasagne sheets you are using to create the recipe. All other ingredients are classed as free according to the NSPKU guidelines.

Serves:  6

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