Healthy Eating
Creamy Vegetarian Lasagna
Here is an easy and satisfying meal that warms the tummy on a cold winter evening. A great recipe for when you have a vegetarian coming over or for a “meat-free Monday” _dinner option. This is also a popular dish with kids!
Ingredients: 9 or 10 oven-ready lasagna sheets 1 tbsp vegetable oil 1 onion, diced
4. Lightly oil a 9x13 inch baking dish and layer . the zucchini mixture into the bottom. Add a layer of noodles (avoid overlapping the dry noodles) and . the pasta sauce. Repeat the layers with the remaining zucchini mixture, noodles and sauce. Dollop the remaining 1/3 ricotta over the very top and finally sprinkle with the remaining 1/3 mozzarella cheese. 5. Bake on the top rack in the oven for about 15- 20 minutes until the pasta is tender and the cheese is golden. Let stand for 5 minutes before cutting and serving.
6 medium zucchinis, grated 2 cloves of garlic, minced 250g (or about . of a 475g) tub ricotta cheese 100g mozzarella cheese, grated (or about 1/3 bag of pre-shredded mozzarella) 1/8 tsp nutmeg, ground 1.5 c reduced sodium pasta sauce (or a bit more than . of a 650ml jar) Instructions: 1. Preheat oven to 375F. 2. Heat oil in a large frying pan over medium high heat, add onion and sauté until softened. Add garlic and zucchini and continue to sauté until zucchini is softened, reduced in volume, and bright green in colour. Remove from heat. 3. Drain any excess liquid from the frying pan, pressing zucchini with spatula or wooden spoon to ensure excess juices are released and drained away. Stir in 2/3 of both the ricotta and mozzarella cheeses. Sprinkle in nutmeg.
Note: If you have a grating blade for your food processor it makes extra quick work of the zucchini prep. When using large sized zucchini from the garden, remove large seeds before grating. This lasagna can be assembled in advanced and refrigerated for a few hours until you are ready to bake it.
Enjoy! Renee Bernardi-Ronan, RD OPA Consulting Dietitian
The Green Sward – Winter 2022
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