Recipe + Photo By: @subz_foodie
The lasagna was super healthy packed with veggies such as zucchini, carrots, capsicum & eggplant and I added some brown lentils for extra protein boost! I used Greek yogurt instead of cream, so its lighter than your typical lasagna. If you are looking for a delicious but lighter dish, give this lasagna a try! You won’t be disappointed
WHAT YOU'LL NEED
Lasagna sheets - prepared as per packet instructions
1 tbsp olive oil
1 red onions, sliced
3-4 garlic cloves, finely diced
1 zucchini, cubed
1 carrot, cubed
1 eggplant, cubed
1 capsicum, cubed
1 x 400g can of diced tomatoes
1 x 400g can of brown lentils (or 1 1/3 cup cooked brown lentils)
3 heaped tbsp tomato paste
3 heaped tbsp Greek yogurt (or plain coconut yogurt for a vegan version)
1 tbsp dried mixed herbs
2-3 tsp smoked paprika
San Elk Vegetable Stock Powder to taste
Cracked black pepper to taste
For the topping: Shredded mozzarella (or vegan mozzarella for vegan option)
METHOD
Preheat the oven to 180 degrees Celsius
Place the chopped eggplant on a greased tray & drizzle some olive oil, smoked paprika, salt & and pepper & bake for 20- minutes or until slightly cooked
Heat a pan on medium heat & add the olive oil. When the olive oil is hot, add the sliced onions and garlic & cook until caramelised. Add some water if the onions are sticking to the pan
Add the zucchini, carrots and capsicum and cook until they are slightly tender. Add diced tomatoes & cook until it starts to bubble. Add the baked eggplant & stir for a few minutes
Add the tomato paste, yogurt, smoked paprika, mixed herbs, vegetable stock & pepper and cook until well combined & it starts to bubble. Turn off heat. Allow to cool
Grease a lasagna tray. Place a third of the lasagna mixture on the tray. Sprinkle some mozzarella. Then place the lasagna sheets. Repeat this 2 more times
Bake in the oven for 30 minutes
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Take a photo and then tag us @san_elk on Instagram!
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