Low-fat vegetarian lasagne

It’s difficult to get all the nutrients you need on a vegetarian diet, but this dinner recipe is packed with a variety of veggies to help you out.

Ingredients

Olive or avocado oil (use a spritzer)
250 g cherry tomatoes
500 g butternut cubes, cut into bite size pieces
6 large baby marrows cut on the slant
250 g mushrooms, chopped roughly
Ground black pepper
125 ml low-sodium vegetable stock
750 ml low-fat Bulgarian yoghurt
300 g ricotta cheese
3 garlic cloves, crushed and chopped
Handful each of oregano, parsley and thyme leaves, chopped
Grated zest of 2 lemons
250 g lasagna sheets
2 handfuls baby spinach leaves
Handful basil leaves

Instructions

1. Preheat the oven to 200°C.
2. Spritz the base of a deep baking tray with oil and add the tomatoes, butternut, mushrooms and baby marrows. Season to taste and bake for 15 minutes until cooked. Add a little stock if the vegetables start to dry out.
3. Mix the yoghurt, ricotta, garlic, herbs and lemon zest together. Season to taste.
4. Spoon some of the sauce into a deep 2L baking dish and place a single layer of lasagna sheets on top. Add some of the vegetables and spinach. Repeat the layers (keeping halve of the ricotta sauce out to top with). End with a layer of lasagna sheets and spoon the rest of the ricotta sauce over. Bake for 30 minutes or until golden and the pasta is cooked.
5. Serve with basil leaves and extra oregano scattered over.

Get enough variety…

Make sure you eat a variety of different coloured fruits and veggies daily – at least 5-a-day. Vegetables and fruit are rich sources of vitamins, minerals and fibre. The pigments that give fresh their different colours are in fact the disease fighters. These pigments or phytochemicals are known for reducing the risk of cardiovascular disease, cancer and diabetes.

Nutritional Information