Vegetarian Lasagne

Ingredients:

5 Fresh Lasagne Sheets

425g Napoletana Sauce

2 Medium Zucchinis, grated

2 Medium Carrots, grated

3 handfuls of Baby Spinach 

350g Low-Fat mozzarella

30g Pecorino cheese, grated

 

Bechamel Sauce:

600ml Full-Fat Milk

2 tbsp Plain Flour 

2 tbsp EVOO

40g Low-Fat Cheddar Cheese

40g Parmesan Cheese

½ tsp Salt

¼ tsp Nutmeg 

 

Procedure:

1. Preheat oven to 200°C.

2. Make bechamel sauce: Mix olive oil with flour in a pan over low heat. Cook for 5 mins, then slowly whisk in cold milk. Thicken for 10 mins, stirring on low heat, then season with salt, nutmeg, pepper & all the grated cheese.

3. Grate the zucchini and carrot. 

4. Assemble lasagne in a baking dish:


LAYER 1: Thin layer of napoletana sauce in base. 1.5 sheets of lasagna pasta on top.

LAYER 2: Thin layer bechamel, zucchini, carrot, 1/3 mozzarella, handful of spinach. Season with salt & pepper. Add 1.5 sheets of pasta on top. 

LAYER 3: Repeat as above. Add 2 lasagne sheets on top.

TOP LAYER: The rest of the napoletana sauce, smooth out the layer. Rest of mozzarella & grated Pecorino on top.

5. Bake uncovered for 40-45 mins at 180°C.

6. Allow to cool slightly before slicing and enjoy!! 

 

Brand Recommendations:

Lasagne Sheets - Latosca Foods 

Sauce - Latosca Foods 

Milk - Fleurieu Milk Company

 

Prep Time:

Prep | 40 mins

Cook | 45 mins

Serves | 8

Nutrition Info:

Per serve: (309g)

Energy: 1623 kJ (388 cal)

Carbs: 27g | Protein: 26g | Fat: 19g | Fibre: 3g