Lasagne Recipe

Notes:
I made this up after having a really nice lasagne one night at a local pub……..I added loads of extra veggies and green lentils instead of the meat and my husband didn’t notice (!!!!) as it had so much flavour. The lentils mean it’s really filling and oddly they feel enough like meat when you eat it that even if you’re not vegetarian you can enjoy this and feel like it’s “meaty”.

We eat this about once a week with salad on the side. I use little boxes and freeze individual portions too (so it’s always easy to grab the right number of servings when you have a busy night/can’t find the energy to cook/need to organise a nice lunch for friends visiting and have no spare time!

Servings: 6-8

Ingredients:
Pasta sheets (any kind…I do 2 layers of 3 sheets each)
Tomato sauce (I use a jar but any kind will do)
1 teaspoon olive oil
1 tin/can of green lentils (no need to soak)
1 onion
2 courgettes (zuchinni)
2 carrots
A handfull of sweet corn (corn)
1 pepper (bell pepper)
4 garlic cloves
1 pack of cheese sauce made with skimmed milk
30g Cheese

Directions:
Chop all the veggies and garlic finely and fry in 1 teaspoon of olive oil.
Add the tom. sauce and green lentils (drained) and simmer until all the veggies are tender.
Make the cheese sauce.
Layer it all:Veggie mix, pasta layer, cheese sauce, veggie mix, pasta layer, cheese sauce and then grated cheese.
Bake in the oven on 175/350 degrees for 40 minutes (until the pasta is soft)
The whole thing is 15 WW points (just so you know to maybe check - WW points in the US can be a tiny bit different to the ones in my books)

Submitted by:
Dr Marc

Tags: healthy, low calorie, low fat, Main Dish, vegetarian

This entry was posted on Sunday, August 3rd, 2008 at 1:26 am and is filed under Diet Recipes, Easy Diet recipes, Healthy Diet recipes, Low Fat diet recipes, Vegetarian diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.