This recipe is perfect for anyone who is:
Looking for a tasty and healthy low calorie meal.
Planning their meal prep for the week.
Aiming to increase their vegetable and fibre count.
ROAST VEGETABLES 1 small eggplant 1 medium zucchini 1 red capsicum, deseeded and chopped 1⁄4 pumpkin, sliced 1 medium onion, sliced into thin wedges Pinch of chili flakes Olive oil spray
TOMATO SAUCE 1tb olive oil 3 cloves of garlic 400g can diced tomatoes 2tbs tomato paste 150mL red wine 400g can lentils, drained 2tbs chopped basil
LAYERING 250g tub low fat ricotta 9 dried lasagne sheets 125g mozzarella, grated 25g parmesan
Preheat oven to 220C/200C fan-forced.
Put the eggplant, zucchini, capsicum, pumpkin and onion in a large shallow roasting tin. Sprinkle with chili flakes and lightly coat with olive oil spray. Roast for 15mins, then give the vegetables a stir and roast for another 10-15mins.
While the vegetables are roasting, make the tomato sauce. Heat oil in a medium pan and add garlic. Cook until fragrant. Add the can of diced tomatoes, tomato paste and red wine. Simmer for 20mins. Stir in lentils, season with salt and pepper, simmer for another 2 mins. Remove from the heat, stir in basil and set aside.
Lay the lasagne sheets side by side in a large shallow roasting dish. Over with boiling water and leave for 5mins to help them soften. Drain well and separate them out to prevent them sticking.
When the vegetables have finished roasting, lower the heat to 200C/180C fan-forced.
Spread a thin layer of the tomato sauce over the bottom of an oven proof dish (25x18cm). Lay lasagne sheets side by side across the width of the dish and spread over half of the roasted vegetables across the tray. Pour half of the sauce over the vegetables. Spoon some of the ricotta over the vegetables and sprinkle some of the cheeses over the vegetables and sauce.
Repeat this step from the layering of pasta until all ingredients are used up.
Bake for 35mins with a foil covering. Remove the foil and back for a further 10 mins.