Free Healthy Recipe - Roast Vegetable Lasagne
Gluten free, Low fat, Low GI, Wheat Free
A good veggie lasagne does take a bit of preparation but it's not hard to do and the results are well worth the effort.
And unlike traditional lasagne made with whole milk and full fat cheese this roast vegetable lasagne is low in saturated fat, with less than 200mg of sodium and with so many veggies and it's loaded in fibre, vitamins and antioxidants.
800 grams vine-ripened tomatoes, cut in half
1 cup basil, chopped
3 cloves garlic, peeled
30 ml olive oil
500 grams mushrooms, quartered
400 grams pumpkin, cut into small slices
500 grams eggplant, cut into slices
3 zucchini cut into slices
½ cup fresh mixed herbs, (marjoram, thyme, oregano)
4 cups baby spinach
1 cup low fat ricotta
1 cup low fat milk
½ tsp nutmeg
1/3 cup parmesan, grated
black pepper freshly ground
12 sheets wholemeal lasagne
Preheat the oven to 170 degrees Celsius.
Place the tomatoes in one baking tray with the chopped basil and 10 ml of olive oil
Makes 6 servings
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.