Recipes for Vegetable Lasagne

I have just posted the 3 recipes that make up my vegetable lasagne recipe.  Very healthy recipe and tastes great too.  Enjoy!!!

Yoghurt Topping

2 cups of non fat yoghurt

3 eggs

1 tablespoon of dried parmesan cheese— low fat

1 teaspoon of garlic powder (optional)

1 teaspoon of onion powder (optional)

1 teaspoon of  parsley

Mix all the ingredients together and place on the top of pasta, vegetables or casserole before baking. Top with your choice of cheese.

This dish needs to be cooked (baked) before eating.

Yoghurt Topping may be stored in the fridge 1 day before required

Tomato & Herb Sauce

2 cans of organic tomato pieces (approx 410g cans)

1/10 teaspoon of  Stevia Powder

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of dried oregano

1 teaspoon of dried parsley

1 teaspoon of dried basil

1 teaspoon of miso bouillon

1 bay leaf

Combine all the ingredients in a saucepan and simmer for 30 minutes.

This sauce can be used as a sauce for pasta, vegetables or meat.

Make extra and freeze.

Vegetable Lasagne

1/2 a butternut pumpkin

1 teaspoon of Coconut Oil or Olive Oil

Tomato & Herb Sauce

1 cup of cooked spinach

2 onions sliced and sautéed in water

10 gluten free lasagne sheets

Yoghurt Topping 

1 cup of grated Mozzarella cheese - low fat

1/4 cup of grated Parmesan cheese

Method

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)

Spinach

Onions

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.