This low-fat vegetarian lasagne alternates layers of tasty eggplant and capsicum with creamy ricotta and is topped with a golden, crispy crumb.
Ingredients
- 4 Roma tomatoes
- 450g eggplant, sliced lengthways
- 500g red capsicum
- olive oil cooking spray
- 2 tablespoons balsamic vinegar
- 800g English spinach, leaves washed
- 250g low-fat fresh ricotta
- 2 tablespoons fresh basil, finely chopped
- 9 sheets dried instant lasagne
- 2 cups fresh white breadcrumbs
- 20g butter, melted
- 1 tablespoon olive oil
Method
- Step 1Preheat oven to 200°C. Line 3 baking trays with baking paper. Cut tomatoes into 3cm-thick slices. Place onto a baking tray. Place eggplant onto another tray. Cut capsicum into quarters lengthways. Remove seeds and membrane. Place, skin-side up, onto third tray. Spray all vegetables with oil, and season with salt and pepper. Drizzle vinegar over tomatoes. Roast vegetables for 35 minutes, or until tender. Cool.
- Step 2Shred spinach leaves. Place into a heat-proof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh in cold water. Squeeze spinach to remove excess liquid.
- Step 3Combine ricotta, basil, and salt and pepper. Arrange half the spinach in a greased, 5cm-deep, 26cm x 17cm heat-proof dish. Top with 3 sheets of lasagne. Spread with half the ricotta mixture. Top with half the vegetables. Repeat lasagne, ricotta and vegetable layers. Top with spinach and lasagne.
- Step 4Combine breadcrumbs, butter and oil. Sprinkle over lasagne. Cover with foil. Bake for 35 minutes. Remove foil. Bake for 15 minutes, until tender and golden. Serve.
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1429 kj
Energy
11.3g
Fat Total
4.8g
Saturated Fat
7.3g
Fibre
15g
Protein
26mg
Cholesterol
268mg
Sodium
41.3g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Louise Lister
- Publication: Super Food Ideas
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