28 Feb Autumn Recipe- Vegetable Lasagna
Who doesn’t enjoy a nice lasagna for dinner? Check out this awesome and healthy take on a vegetable lasagna by Georgia Walker (Nutritionist & Student Dietitian). Use brown lentils instead of beef mince for a vegetarian friendly recipe!
Sauce mix
500g beef mince OR 2 tins drained and rinsed brown lentils
700g bottle of Val Verde passata sauce
400g tin of diced tomatoes (no added salt)
2 medium carrots, grated
1 red capsicum finely chopped
1 green capsicum finely chopped
1 brown onion, finely chopped
2 cloves garlic, finely chopped
1-2 tbsp extra virgin olive oil
For layers:
1 large eggplant
2 large zucchinis
1/4 pumpkin, skin off
250 g box of large lasagne sheets
375g Light ricotta
Light tasty cheese (for top layer)
Steps:
1. Preheat oven to 180 degrees celsius
2. Drizzle olive oil in fry pan over medium heat. Add onion, garlic and capsicum. Cooked for a few minutes or until onions are translucent. Add mince or lentils and carrots. Cook for 5 minutes, or until the carrot softens.
3. Add tinned tomatoes and Passata. Let it simmer for about 5-10 minutes, remove from heat and allow to cool.
4. While you’re waiting for the sauce mix to cool, slice eggplant, zucchini and pumpkin into 0.5cm slices. These will be layers like the lasagne sheets.
5. Put a thin layer of the sauce mix in the bottom of a large deep roasting pan, layer 1-2 layers of veggies over the sauce to cover the area of the pan, layer lasagne sheets and top with a layer of light ricotta. Repeat this 2-3 times until the dish is full. Then top with light tasty cheese to cover the tray.
6. Cook in the oven for 25-30 minutes or until the cheese on top is golden brown all over.
This will provide very generous portion sizes if split into 8 pieces. If not eating within a few days, you can freeze for up to 3 months!
Georgia Walker – Nutritionist & Student Dietitian