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Zucchini, ricotta and lentil lasagne
Zucchini, ricotta and lentil lasagne
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate traditional Italian cuisine with this nutritious twist using fresh, wholesome ingredients.
Ingredients:
  • Olive oil spray
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 44.40 gm 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
  • 3 fresh lasagne sheets
  • 2 large zucchini, trimmed, thinly sliced lengthways
  • 40.00 ml finely grated parmesan
Instructions:
  • Heat a saucepan over medium-low heat and spray with oil. Cook onion, carrot, and celery, stirring occasionally, until soft, about 6 minutes. Add garlic and cook for an additional minute, stirring constantly.
  • Stir in the tomato paste and cook for 2 minutes. Add the tomatoes and lentils, and cook until the mixture thickens, stirring occasionally, for about 10 minutes. Let it cool slightly before serving.
  • Preheat your oven to 180ºC. Grease a 2L (8-cup) baking dish with oil. Mix together ricotta, milk, and egg in a bowl.
  • Spread a layer of 80ml (1/3 cup) of lentil mixture in the dish. Place 1 lasagne sheet on top, followed by half of the remaining lentil mixture, half of the zucchini, and one-third of the ricotta mixture. Repeat the layering process with another lasagne sheet, the rest of the lentil mixture, the rest of the zucchini, and half of the remaining ricotta mixture. Finish with the final lasagne sheet and the remaining ricotta mixture. Sprinkle with parmesan cheese and bake for 30 minutes.

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