White Lasagna
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid the pasta from burning.
People: 1
55 min


Bell Pepper
40 ml
20 gr.
Cream Cheese
2 Clove
40 ml
Greek Yogurt
70 gr.
Lasagna Sheets
2 tsp
60 gr.
Parmesan Cheese
1 tsp
20 gr.

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  1. Wash and cut your tomatoes and zucchini so that they all have a similar size and shape.
  2. Grate or slice your parmesan cheese.

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a ½ cup of the starchy water when draining.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat oil in a pan and add bell pepper, garlic and onion, oregano and rosemary and fry at lower temperature for several minutes.
  4. Heat oil in a pan, add Zucchini and fry for 10 minutes.Finally, add Tomatoes and fry for 5 extra minutes.
  5. Mix cream, cream cheese and greek yogurt together in a bowl, then pour into your pan.
  6. Add your starchy water to the frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Add parmesan cheese on top.
  4. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  5. Add Walnuts on top.