Lentil & Vegetable Lasagne

Lentil & Vegetable Lasagne

This lentil and vegetable lasagne recipe is highly nutritious and has lots of flavour. This recipe makes a big lasagne which serves 8.

CAL P/SERVE
358
kJ P/SERVE
1500
FAT P/SERVE
10.4g
CARBS P/SERVE
40.3g
PROTEIN P/SERVE
20.6g
SUGAR P/SERVE
10.6g
SODIUM P/SERVE
371g
FAT
%
2.5%
ENERGY RDI%
17.2%

If you just want a smaller lasagne, simply halve the ingredients. If you do make the big one, you can always freeze any left overs.

Ingredients

  • 1 onion, diced
  • 1 tblsp. Olive oil
  • 6 cloves garlic, crushed
  • 1 carrot, diced
  • 1 small zucchini, diced
  • 100g baby spinach
  • ½ red capsicum, diced
  • 1 cup diced pumpkin
  • 2 sticks celery, chopped
  • ½ cup green lentils, dried
  • 2 cups vegetable stock
  • 1 can diced tomatoes
  • 2 tbsp. Tomato Paste
  • 2 tsp. brown sugar
  • 2 tsp. dried oregano
  • 1 tsp. dried rosemary
  • Splash balsamic vinegar
  • 1 large tub ricotta cheese (500g)
  • 1 egg
  • 3 tbsp. basil pesto
  • Shredded basil leaves
  • 1 cup grated reduced fat cheese
  • 2 tbsp. parmesan cheese
  • 1 cup passata (or favourite sauce) for base.
  • 6-8 sheets lasagne, fresh

Method

  1. In a small pot boil the lentils for approx. 15 mins or until softened, drain.
  2. In a large pot heat olive oil on med heat.  Sauté onions, capsicum until softened, around 6 mins.  Add celery and carrot and keep stirring.
  3. Now add the zucchini, garlic, tomatoes, lentils, vegetable stock, tomato paste, sugar, herbs, vinegar, and stir.  Season with some S &P and simmer for 30 mins.
  4. Meanwhile in a large bowl mix the ricotta, pesto, and egg together. Set aside.
  5. In your lasagne dish place the passata on the base then cover with lasagne sheets.  Place the vegetable mixture on top then layer again with lasagne sheets. Now place half the ricotta mixture, spread evenly then layer with lasagne sheets.  Place more mixture of the vegetables then more sheets, then finish off on top with ricotta mixture.  Sprinkle the parmesan cheese and reduced fat cheese on top and bake for 45 mins in oven.

Nutrition Table

Servings: 8 Serving size:402g
Average Serve Average 100g
Energy 1500 kJ 372 kJ
  358 Cal 89 Cal
Protein 20.6 g 5.1 g
Fat, total 10.4 g 2.6 g
- Saturated 5.5 g 1.4 g
Carbohydrate 40.3 g 10.0 g
- Sugars 10.6 g 2.6 g
Sodium 371 mg 92 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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