This vegetable lasagne is a fantastic alternative to the rich classic meat dish. A great one pot dish it will fill you up, but keep you healthy! It was created by Laura Agar Wilson of Wholeheartedlyhealthy.com as part of the Active Brokers Living with Diabetes Campaign
Pre heat the oven to 200c. Peel and de seed the squash, chop into chunks and place into a baking tray. Add the coconut oil and bake for 40 – 45 minutes till soft. Set aside but leave the oven on.
Add the lentils, chopped tomatoes and Italian seasoning to a large pan. Add the butternut squash and simmer.
Prepare a large baking dish. Thinly slice the courgette length ways. You could also use a vegetable peeler to create long wide ribbons or use a mandolin.
Layer the courgette slices to cover the bottom of the dish. Follow with half the lentil mixture. Cover with another layer of courgette slices. Add the rest of the lentil mixture, and if you like, add a few more slices of courgette in a criss cross pattern over the top.
Turn the oven down to 180 and bake for 30 minutes. Take out of the oven and crumble over the feta cheese. Turn the heat up to 220 and bake for a further 5-10 minutes until the feta is a bit melty.
Serve with a fresh green salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22.2mg||7 %|
|Sodium 291.4mg||10 %|
|Potassium 1098.6mg||29 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 31g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 205
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