Besides being healthy and budget-friendly, lentils make a great low-fat alternative to traditional lasagne fillings.
Ingredients
- olive oil cooking spray
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 sticks celery, finely chopped
- 1 small green capsicum, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans diced tomatoes
- 2/3 cup dry red lentils, rinsed
- 2 cups Massel vegetable liquid stock
- 2 cups basil leaves, roughly chopped
- 1 bunch English spinach, washed, chopped
- 250g packet dried lasagne pasta sheets
Topping
- 1 cup skim milk
- 1 1/2 tablespoons plain flour
- pinch nutmeg
- 500g low-fat cottage cheese
- 80g low-fat vintage cheddar cheese, grated
Method
- Step 1Spray a large saucepan with oil. Heat over medium heat. Add onion, carrot, celery and capsicum. Cook, stirring occasionally, for 8 minutes or until soft. Add garlic, tomatoes, lentils and stock. Bring to the boil.
- Step 2Reduce heat to low. Cover. Simmer for 20 minutes, stirring every 5 minutes. Remove lid. Simmer for a further 10 minutes or until liquid has reduced and lentils soft. Remove from heat. Stir in basil and spinach.
- Step 3Meanwhile, make topping: Whisk 2 tablespoons milk and flour in a saucepan until smooth. Stir in remaining milk. Place over low heat. Cook, stirring, for 5 minutes or until sauce boils. Season with salt, pepper and nutmeg. Set aside. Cover surface with plastic wrap.
- Step 4Preheat oven to 180°C. Grease a 6cm deep, 26cm x 32cm (base) baking dish. Spread 1 spoonful lentil sauce over dish. Cover with 1 layer pasta sheets. Spoon over half the lentil sauce. Repeat pasta and sauce layers, finishing with pasta.
- Step 5Stir cottage cheese into topping. Spread over lasagne. Sprinkle with cheddar. Bake, uncovered, for 1 hour or until golden. Stand for 10 minutes. Serve.
- High carb
- Low kilojoule
Nutrition
1867 kj
Energy
10g
Fat Total
5g
Saturated Fat
9g
Fibre
33g
Protein
29mg
Cholesterol
740.6mg
Sodium
10g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Butler
- Image credit: Louise Lister
- Publication: Super Food Ideas
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