Veg­etable lasagne

YOU Diabetics - - Contents -

The fam­ily will love this tasty veg­e­tar­ian dish.

6 por­tions


15 ml (1 T) oil 1 onion, chopped 2 gar­lic cloves, finely chopped 2 cans (400 g each) chopped toma­toes 45 ml (3 T) each chopped fresh basil and

oregano salt and pep­per


4 gar­lic cloves, crushed 15 ml (1 T) oil 200 g spinach, finely chopped 250 g cot­tage cheese

Prepa­ra­tion time: 40 min­utes Cook­ing time: 1 hour Cool­ing time: 15-20 min­utes

2 egg whites, lightly whisked pinch of nut­meg salt and pep­per 250 ml (1 c) moz­zarella cheese, grated


1 brin­jal, sliced oil 8 sheets spinach lasagne 250 g brown mush­rooms, sliced and fried 250 ml (1 c) moz­zarella cheese, grated 20 g parme­san cheese green salad to serve

1 Pre­heat the oven to 180 °C. Grease an oven­proof dish. 2 Tomato sauce Heat the oil and stir-fry the onion and gar­lic un­til soft. Add the toma­toes and herbs, re­duce the tem­per­a­ture and sim­mer un­til fra­grant and not watery. Sea­son with salt and pep­per and set aside. 3 Spinach cheese Stir-fry the gar­lic in oil un­til soft. Add the spinach and heat un­til wilted. Re­move from the heat and leave to cool for about 15-20 min­utes. Purée in a food pro­ces­sor. Add the cot­tage cheese and egg whites and sea­son well with nut­meg, salt and pep­per. Stir in the moz­zarella cheese. 4 Veg­etable and pasta lay­ers Brush the brin­jal slices with oil, place on a bak­ing sheet and roast in the pre­heated oven for about 15 min­utes or un­til soft but not dry. 5 Im­merse the pasta sheets one at a time in boiling wa­ter un­til slightly soft­ened. 6 Spoon a lit­tle tomato sauce into the oven­proof dish. Layer the pasta, spinach cheese, brin­jal slices, mush­rooms and tomato sauce. Re­peat the lay­ers, end­ing with the spinach cheese. 7 Sprin­kle over the moz­zarella and parme­san cheeses and bake for 40 min­utes or un­til cooked through. Serve with a green salad.

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