- 0:10 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Full of fresh ingredients, Italian food has always been good for you. Now we’ve made it even better with this super-healthy version.
Ingredients
- Olive oil spray
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons no-added-salt tomato paste
- 400g can no-added-salt chopped tomatoes
- 400g can no-added-salt brown lentils, rinsed, drained
- 400g low-fat ricotta
- 125ml (1/2 cup) skim milk
- 1 egg, lightly whisked
- 3 fresh lasagne sheets
- 2 large zucchini, trimmed, thinly sliced lengthways
- 2 tablespoons finely grated parmesan
Method
- Step 1Heat a saucepan over medium-low heat. Spray with oil. Cook the onion, carrot and celery, stirring occasionally, for 6 minutes or until soft. Add garlic. Cook, stirring, for 1 minute.
- Step 2Add the tomato paste. Cook, stirring, for 2 minutes. Add the tomato and lentils. Cook, stirring occasionally, for 10 minutes or until mixture thickens. Set aside to cool slightly.
- Step 3Preheat oven to 180ºC. Spray a 2L (8-cup) capacity baking dish with oil. Combine the ricotta, milk and egg in a bowl.
- Step 4Place 80ml (1/3 cup) of lentil mixture in the dish. Top with 1 lasagne sheet, half the remaining lentil mixture, half the zucchini and one-third of the ricotta mixture. Continue layering with another lasagne sheet, remaining lentil mixture, remaining zucchini and half the remaining ricotta mixture. Top with the remaining lasagne sheet and ricotta mixture. Sprinkle with parmesan. Bake for 30 minutes.
- High fibre
- Low kilojoule
- Vegetarian
Nutrition
1810 kj
Energy
11g
Fat Total
5g
Saturated Fat
10g
Fibre
29g
Protein
55g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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