Saturday, October 16, 2010

Vegetable Lasagne

1/2 a butternut pumpkin
1 teaspoon of Coconut Oil or Olive Oil
1 cup of cooked spinach
2 onions sliced and sautéed in water
10 gluten free lasagne sheets
1 cup of grated Mozzarella cheese - low fat
1/4 cup of grated Parmesan cheese

Peel, clean and slice the pumpkin into 1.5cm slices. Brush both sides with Natrim Coconut Oil and bake in a moderate oven until cooked.
Grease a baking dish approximately 28cm x 18cm.
Place in ingredients in layers in the following order:-
Cooked pumpkin
1/2 Tomato & Herb Sauce
Layer of lasagne sheets (5 sheets)
Remaining Tomato & Herb Sauce
Layer of lasagne sheets (remaining 5 sheets)
Yoghurt Topping
Mozzarella Cheese
Parmesan Cheese
Bake in a moderate oven until cooked.
Serves 8-10
Serve with a fresh garden salad
Will keep in the fridge for 2-3 days after baking
Cut into serve size pieces and freeze.
May be assembled 1 day ahead and stored in the fridge until ready to bake.
For variety, replace pumpkin, spinach or onion with vegetables of your choice.

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