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Vegetable Lasagne

Vegetable Lasagne

Ingredients

1 tablespoon olive oil
1 onion, chopped finely
3 cloves garlic, chopped finely
1 large zucchini, cut into small cubes
1 medium eggplant, cut in small cubes
2 x 400g can diced tomatoes
400g can red kidney beans, rinsed and drained
½ teaspoon Italian dried herbs
1 cup low fat ricotta cheese
¼ cup low-fat natural yoghurt
1 egg
6 large sheets oven-ready ‘instant’ lasagne
4 tablespoons grated parmesan cheese

Method

  1. Preheat oven to 200ºC and lightly grease a rectangular baking dish (approximately 35cm x 22cm).
  2. In a saucepan, heat oil and cook onion and garlic over low heat until soft.
  3. Add zucchini and eggplant and cook, stirring occasionally, for 4-6 minutes.
  4. Pour in tomatoes, beans and herbs. Bring to boil and simmer for 6-8 minutes.
  5. Remove from heat and season with salt and pepper.
  6. Beat together ricotta, yoghurt and egg until smooth and creamy.
  7. Lay two sheets of pasta in baking dish. Spoon in half the tomato sauce, cover with another two sheets of pasta, then spoon on the rest of the sauce. Top with last two pasta sheets, smooth ricotta mixture over top and sprinkle with parmesan.
  8. Bake for 20-25 minutes until lightly browned, then turn heat down to 180ºC and cook for further 10 minutes.
  9. Remove from oven and stand for 5 minutes before serving.


NUTRITIONAL INFORMATION

(Serves 6)
fibre 8.4g   fat 10.4g   kilojoules 1270kJ


Source: "Fabulous Food"