Vegetarian Lasagna
This simplified version of the classic Italian comfort food uses basic, home-grown ingredients to create authentic taste.
Ingredients (Serves 6)
| 3 |
cups broccoli florets (the smaller the better) |
| 1 |
teaspoon dried basil |
| 2 |
tablespoons pesto |
| 1 |
teaspoon minced garlic |
| 1 |
container low-fat ricotta (about 2 cups) |
| 3 |
8- x 8-inch oven-ready lasagna noodle sheets (see Savvy Shortcuts) |
| 1 |
(435 ml) jar low-fat alfredo sauce |
| 1 |
zucchini, sliced thinly |
| 1 |
cup grated low-fat mozzarella cheese |
Instructions
- Preheat oven to 425 F. Lightly grease bottom of 9- x 9-inch square ovenproof
dish with oil.
- Blanch broccoli in boiling water for 3 minutes and then immediately drain and rinse under cold water. Transfer broccoli to a bowl. Add dried basil and season well with salt and pepper.
- In a small bowl, mix pesto, garlic and ricotta.
- Begin assembling lasagna by placing one noodle sheet on bottom of pan. Top with 1/3 of the ricotta mixture followed by half of the broccoli, then top with 1/3 of the alfredo sauce. Repeat next layer.
- To finish, top with final noodle sheet then spread remaining ricotta over the top. Layer zucchini slices over ricotta then cover with remaining sauce and grated cheese.
- Cover tightly with foil and bake for 35 minutes. Remove foil and cook for an additional 25 minutes or until noodles are soft and top is golden. Let lasagna sit for at least 10 minutes before serving.
Nutritional information
Nutrients per serving: about 390 calories, 19 g fat, 21 g protein, 31 g carbohydrates,
2 g fibre. Excellent source of vitamins A and C, and calcium.
Recipes Developed by Leeanne Wright
Photography by Yvonne Duivenvoorden
Food Styling by Ian Muggridge
Prop Styling by Shelly Tauber