Vegetable lasagne with yogurt

Vegetable lasagne with yogurt
5.0/5 rating (3 votes)


  • 250g lasagne sheets
  • 250g courgettes
  • 250g aubegines
  • 1 red pepper
  • 200g broccoli
  • 150g potatoes
  • 100g spring onion
  • 1 stalk rosemary
  • 4 sage leaves
  • 3tbsp olive oil
  • salt and freshly ground pepper
  • For the yogurt sauce:
  • 500g Greek yogurt
  • 200ml milk
  • salt
  • 160g grated hard cheese


    1. Chop the ends off the courgettes, aubegines, and pepper, and slice into thick strips 3-4 cm wide. 

    2. Sautee the vegetables in a pan. Add the spring onion, salt and pepper, and place in a bowl. 

    3. Cut the broccoli into florets and boil in a pot with a lid. Drain (it should be vibrant green in colour), and chop thickly. Cut the potatoes into 1cm cubes. 

    4. Heat some olive oil in a pan. Add the potatoes, chopped rosemary and sage. Sautee on high heat for 1 minute, and add salt and pepper. 

    5. In a bowl, mix the Greek yogurt with the milk, adding salt. Grease a pan with olive oil and a little yogurt. add the first layer of lasagne, cover with yogurt, then add a layer of vegetables and a little grated cheese. Repeat until you have four layers and you've used up all the ingredients. Bake at 180° C for about 40 minutes. Leave the lasagne to cool for 15-20 minutes before serving.