Vegetarian Lasagne

Vegetarian Lasagne

Serves: 4
 
 
Vegetarian
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Vegetarian Lasagne, you'll need:
  • 200g aubergine, finely chopped 
  • 150g of mushrooms, finely chopped 
  • 200g of tinned tomatoes, finely chopped 
  • 1 medium onion, finely chopped 
  • 2 tbsp. olive oil 
  • 1 tsp. mixed herbs 
  • Salt to taste 
  • 200g courgette, thinly sliced into strips 
  • 250g low fat cottage cheese 
  • An egg 
  • 50g mild cheddar, grated 

Method

  • Preheat the oven to Gas Mark 4 or 170C. 
  • Put the finely chopped aubergine, mushrooms and onion in some heated oil in a large saucepan for a few minutes. 
  • Add the tomatoes, herbs and salt and mix well. 
  • Remove from heat and place aside. 
  • Blend the cottage cheese and egg for the cheese sauce and set aside. 
  • Layer the bottom of a baking with strips of courgette and season with salt. 
  • Grill the strips on both sides until they cooked and a little dehydrated; the intention is to extract their moisture. 
  • Layer an ovenproof dish with a thin layer of the aubergine mixture. 
  • Then add a layer of courgette strips and a layer of cheese sauce. 
  • Repeat this process until you have used up all the ingredients. 
  • Sprinkle the dish with grated cheese. 
  • Bake on Gas Mark 4 or 175c for around 35-45 minutes. 
  • You will know the lasagne is cooked when it is crispy and has a golden top. 
  • Allow to rest for 20 minutes prior to cutting and serving up. 
Nutritional Facts (Per Serving)
Calories: 208 | Total Fat: 7.0g | Saturated Fat: 3.6g | Carbohydrates: 13.5g | Fibre: 5.4g | Protein: 13.5g
Get more recipe ideas from the 365 Recipe Cookbook
Search for Recipes