Today I am sharing my vegetarian lasagne recipe which was born from not having anything out for dinner one night and I just used what I had in the house that’s how easy this is. I often make 2 on a Sunday sometimes and have it for lunch through out the week or freeze one for next week.
YOU WILL NEED:
2 Cans Crushed Tomatoes
2 Cans Lentils
Wholemeal Lasange Sheets
Sweet potato, zucchini, broccoli, capsicum, grated carrot.
Above is what I had in the fridge at the time, you can use any veggies you like.
In a bowl mix the crushed tomatoes, lentils, and veggies so they all get covered and mixed up well.
Layer your lasange dish with veggies, then a layer of lasange sheets, repeat until you reach the top of the dish. Keep the mix most by adding some water if it looks too dry.
I like to keep this lasange clean so I don’t add any cheese or white sauces. I do add some water to help the pasta cook otherwise it can get a bit dry.
I just put alfoil on top and bake in the oven for 50 minutes at 180c or until the pasta sheets are soft.
Serve with salad and you have hit your daily fruit & veg requirements in one meal. The lentils are choc full of iron so they are a great alternative to meat sometimes. This meal is great because it is so clean, so choc full of nutrients and can be make using what you have left over in your fridge and pantry.
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