WW Light Vegetable Lasagna

Here is the recipe for light lasagna with WW vegetables, a good dish of vegetarian lasagna, easy to prepare, rich and very delicious with good seasonal vegetables, ricotta and light béchamel sauce. These lasagna are perfect to serve with a salad for a light meal.

Ingredients for 6 people: - 9 sp / person -

• 250 g precooked lasagna leaves


• 2 zucchini


• 2 carrots


• 1 leek


• 200 g mushrooms


• 200 g cherry tomatoes


• 1 tablespoon of olive oil


• 150 g ricotta

For the light béchamel sauce:

• 400 ml skimmed milk


• 2 tablespoons cornflour


• 1 pinch of nutmeg


• salt pepper

Thermomix preparation:

Peel the onion and the leek and cut into thin slices, wash the zucchini and mushrooms and cut them into thin slices.

In a skillet, heat the olive oil and fry the leek for about 2 minutes.

Add the carrots and zucchini and cook for about 4 minutes.

Then add the mushrooms cover and cook for about 10 minutes.

Wash the cherry tomatoes, then cut them into slices and add them to a frying pan, salt and pepper and cook for a few minutes while stirring.

Prepare the bechamel in a saucepan, heat a little milk and then mix the cornflour.

Add the rest of the milk and bring to a boil.

Then add salt, pepper, nutmeg and let the béchamel thicken stirring.

In a gratin dish spread a bit of bechamel and then put the lasagne leaves.

Then put a layer of vegetables and crumble the ricotta and cover with bechamel.

Renew the operation by putting a layer of lasagna leaves, vegetables, crumbled ricotta, and bechamel.

Finally put the lasagna leaves and pour the rest of the béchamel.

Preheat the oven to 180 ° C and bake your vegetable lasagna dish for about 40 minutes.