Vegetable lasagna

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Vegetable lasagna

This is a quick, easy & healthy lasagna fix for the colder days we are having in Perth at the minute! Prep for this took me approx 15 minutes the the rest of the cooking time is just popping it in the oven while you clean up & potter about the house so pretty easy. The butternut & zucchini act as pasta sheets so ensure you slice as thin as you can or use a mandolin. I got 6 portions from the below recipe so you’ll have plenty of leftovers if you don’t feed a crew :).

I used a 8inch x 8inch deep dish tray so had nice thick slices!

1. Saute your onion & garlic in a little coconut oil for 2-3 minutes until soft.

2. Add in your chopped tomatoes, passata, herbs, balsamic & season.

3. Reduce & simmer on a low heat for 15 minutes to allow flavours to infuse.

4. While this reduces do a quick kitchen clean up.

5. Add in your spinach & lentils.

6. Build your lasagna layers- tomato-lentil mix, layered butternut squash, tomato-lentil, layered zucchini, tomato/lentil & cheese.

7. Pop in a pre heated oven at 180 degrees covered with tinfoil & bake for 40 minutes until you can pop a knife through the soft centre. You just need to ensure the butternut is cooked.

8. Serve with a green salad & enjoy!
* 1 small onion, diced
* 2 cloves of garlic, crushed
* 1 small butternut squash, thinly sliced (500g)
* 1 zucchini, thinly sliced (400g)
* 1 tin natural lentils (400g)
* 1 tin crushed tomatoes (400g)
* 1 jar passata (680g)
* 3 tbsp balsamic vinegar
* 2 tbsp Italian herbs
* 2 handfuls of spinach
* feta, to crumble on top- as much as you like!
* Salt & pepper, to season
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