Vegetarian lasagne

This tasty vegetarian lasagne recipe is a brilliant dish for days when you want comfort food. Using ricotta cheese instead of the traditional white sauce means that it’s super easy, high in calcium, iron and fibre and diabetes friendly. Plus it has a gluten-free option.

Serves: 6

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

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spray oil
1 onion, chopped
2 cloves garlic, minced
300g button mushrooms, sliced
300g packet Quorn mince
1 large courgettezucchiniX, chopped
1 large carrot, chopped
400g can no-added-salt tomatoes
2 cups passata
420g can no-added-salt lentils, drained, rinsed
1 teaspoon dried chilli flakes
1 teaspoon mixed herbs
250g punnet cherry tomatoes, chopped
¼ cup red wine
1 ¼ cups ricotta cheese
2 tablespoons skim milk
½ cup grated reduced-fat tasty cheese, plus ½ cup extra
4 dry wholemeal lasagne sheets
chopped flat-leaf parsley, to garnish
12 cups mixed green salad with 6 tablespoons vinaigrette (2 parts balsamic vinegar to 1 part olive oil)

Instructions

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1 Preheat oven to 180°C. Grease a baking dish (30cm x 20cm x 6cm). Spray a large frying pan with oil and place over a medium-high heat. Add onion and garlic and cook for 1 minute or until slightly softened. Add mushrooms and cook for 2 minutes. Add mince and cook for 3-4 minutes or until browned.

2 Add courgette and carrot and cook for 2-3 minutes or until vegetables begin to soften. Add tomato and passata and cook for 1 minute. Add lentils, chilli, herbs, cherry tomatoes and wine. Stir to combine. Reduce heat to low-medium and cook for 5-10 minutes or until mixture thickens.

3 Meanwhile, combine ricotta, milk and 1/2 cup of the cheese in a bowl until smooth.

4 Pour half the mince sauce over base of prepared dish. Place 2 lasagne sheets on mince sauce. Top with half the cheese sauce. Repeat these layers, once, with remaining mince sauce, lasagne sheets and cheese sauce. Sprinkle remaining grated cheese over the top.

5 Bake for 45 minutes or until golden and cheese is bubbling. Garnish with parsley and serve with dressed salad.

Variations

Make it gluten free: Use gluten-free pasta and check passata, spices and vegetarian mince are gluten free.

HFG tip

This dish is a great way to use any leftover veges in the fridge. Chop veges and add to mince mixture in step 2.

Nutrition Info (per serve)

Calories 488 cal

Kilojoules 2040 kJ

Protein 29 g

Total fat 17 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 15 g

Dietary fibre 15 g

Sodium 490 mg

Calcium 380 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.