Vegetable lasagna

It has happened to all of us: We want to prepare something fancy, but that is quick, but that is also delicious and obviously not fattening. Well today we have this delicious recipe for CWP style vegetable lasagna. The coolest thing about this meal is that if you are doing the Cambridge Weight Plan, starting from step 4 you can eat it! This is a very quick and healthy lasagna and does not need to be baked in the oven. 350kcal Makes 2 servings Prep: 15 minutes Cook: 10 minutes 7g fat -7.8g fiber – 0.5g salt low GI Ingredients 200 grams of low-fat riccota cheese. **Most supermarkets sell it, but if you can’t find it, use low-fat natural cottage cheese. 4 sheets of dry lasagna 250g of spinach leaves, washed A pinch of grated nutmeg Zest of 1 lemon 2 tablespoons of chopped chives or dill Freshly ground black pepper 200 g of fine green beans 200 g Asparagus 100g of cherry tomatoes Instructions Cook the lasagna in a pot of boiling water for 8-10 minutes, until tender, then remove with a slotted spoon and drain well. Meanwhile, cook the spinach with a tablespoon of water over medium heat, stirring and shaking the pan, for 2 minutes, until the leaves wilt and turn bright green. Drain and mix with the ricotta. Add the nutmeg, lemon zest, herbs and black pepper. In another saucepan, boil the green beans and asparagus for about 6-8 minutes, until tender. Then drain. Roast the cherry tomatoes until soft and lightly charred. Cut each pasta sheet in half and place one piece on a serving plate and spread with a little of the spinach mixture and some beans and asparagus. Cover with another sheet and continue in this way with 3 more sheets. Repeat the procedure with the remaining sheets and mix to make the lasagna stack. Serve the lasgna immediately with the roasted cherry tomatoes. Variations *Instead of serving this with roasted tomato, serve with some puree, season to taste and pour around lasagna stacks. *You can use fresh lasagna sheets instead of dried ones – boil in the same way. 4