The Food Coach

Free Healthy Recipe - Vegetable Lasagne Stacks with Fresh Pesto

Low GI, Wheat Free

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Lasagne is a real crowd pleaser but it can be a fiddle to make and ,made with full fat milk and cheese traditional lasagne is also high in saturated fat. This is a pretty and delicious dish approved by the Heart Foundation because it's relatively low in saturated fat and salt, and it's loaded with fresh veggies. It's also easy to make.

Ingredients

Pesto:
2 cloves garlic
2 tbsp pinenuts, toasted
1 cup fresh basil leaves, shredded
2 tbsp parmesan, finely grated

Lasagne:
4 sheets spelt lasagne
4 large vine-ripened tomatoes, cut into thick slices
6 large bocconcini, cut into slices
8 leaves fresh basil
Method

To make the pesto Put the garlic, pine nuts, basil leaves and Parmesan in a
food processor and process until coarsely chopped.
With the motor running, gradually add the oil and process until the mixture becomes a smooth paste.

Cook the lasagne in a large pot of rapidly boiling water until al dente (cooked, but still with a bite to them). Drain well, and when it is cool enough to handle cut each sheet in three pieces.
Lay a piece of lasagne on the centre of each plate and top each with a couple of spinach leaves, a slice each of tomato and bocconcini, a fresh basil leaf and a spoonful of pesto.
Top with another sheet of lasagna and layer as before, finishing with a layer of lasagna. Each stack should have two complete layers.
Place a generous spoonful of pesto on top of each stack and serve immediately.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 10 mins
Ready in: 25 mins


Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj 2058 kj
Calories 492 kcal
Fat 29.2 g
Saturated Fat 10.7 g
Total Carbohydrate 32 g
Total Protein 24.1 g
Fibre 3.3 g