LENTIL LASAGNE

Diabetic Living - - Mains -

PREPARATION TIME: 15 MINS

(+ COOLING)

COOK­ING TIME: 45 MINS SERVES 2 (AS A MAIN)

1 tsp ex­tra vir­gin olive oil 1 brown onion, finely chopped 100g but­ton mush­rooms,

thinly sliced

1 zuc­chini, coarsely grated

400g can no-added-salt

diced toma­toes

60ml (1/4 cup) wa­ter

400g can no-added-salt brown

lentils, rinsed and drained 2 Tbsp whole­meal plain flour

or gluten-free flour

310ml (11/4 cups) skim milk

40g (1/2 cup) re­duced-fat

grated ched­dar

60g egg, lightly whisked

11/2 Latina Fresh Lasagne Sheets, or gluten-free lasagne sheets, cut cross­ways into 4 pieces

1 Pre­heat oven to 180°C (fan­forced). Heat the oil in a large saucepan over medium. Add the onion and mush­rooms and cook, stir­ring of­ten, for 6-7 min­utes or un­til veg­eta­bles have soft­ened. Add zuc­chini and cook, stir­ring, for 1 minute. Add diced toma­toes, wa­ter and lentils to the pan. Bring mix­ture to a sim­mer, then re­move pan from heat and set aside.

2 To make a white sauce, put the flour in a small saucepan and grad­u­ally whisk in the milk. Cook, stir­ring, over medium heat for 5-6 min­utes or un­til mix­ture thick­ens and comes to a sim­mer. Re­move from heat and stir in half the ched­dar. Set aside for 5 min­utes to cool slightly. Whisk in the egg. 3 Di­vide half of the veg­etable mix­ture between 2 x 500ml (2-cup) oven­proof dishes. Top each with a piece of pasta. Spoon over re­main­ing veg­etable mix­ture and a fi­nal sheet of pasta. Spoon over white sauce and sprin­kle the top with the re­main­ing cheese. Place both dishes on a bak­ing tray and bake for 25-30 min­utes or un­til pasta is ten­der when pierced with a knife and the top is light golden brown. Serve.

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