Following the Celebrity Operation Transformation food plan? Check out this veggie lasagne from Week 3.


Serves: 4
Portion Calories: 434

  • 400g cherry tomatoes 
  • 2 courgettes, sliced  
  • 250g ricotta cheese 
  • 1 large carrot, chopped  
  • 2 sticks of celery, chopped 
  • 100g baby spinach leaves 
  • 80g mozzarella, grated  
  • 30g parmesan, grated
  • 160g wholewheat lasagne sheets 
  • Food Staples 
  • 3 tsp olive oil 
  • 1 clove garlic, crushed


  1. Heat the oven to 200ºC /180ºC fan 
  2. Steam celery and carrots. Once tender blend with a hand blender into puree and set aside 
  3. Place a pan on a medium heat and add 1 teaspoon of olive oil. Add the crushed garlic and allow to cook for a few minutes being sure not to let it burn 
  4. Add the tomatoes to the pan and allow them to soften
  5. Add the blended carrot and celery to the tomato sauce 
  6. Add 2 teaspoons of olive oil to another pan and add the sliced courgettes. Cook until tender and slightly browned
  7. Add the spinach to the pan and cook for a few minutes allowing to wilt
  8. In a lasagne dish, layer up the ingredients using the tomato sauce first, followed by a lasagne sheet
  9. Spread the ricotta cheese on the lasagne sheets and top with the spinach and courgette slices
  10. Keep layering until the final layer of courgette is on top
  11. Top with mozzarella and parmesan in oven and cook for 40-45 minutes 
  12. Serve quarter of the lasagne for one portion