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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Make it gluten free: Use gluten-free pasta and check passata, spices and vegetarian mince are gluten free.
This dish is a great way to use any leftover veges in the fridge. Chop veges and add to mince mixture in step 2.
Calories 488 cal
Kilojoules 2040 kJ
Total fat 17 g
Saturated fat 7 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
