Feb
4

Vegetable Lasagne

 

This dish not only looks great but is simple to make for you and your family. This is a classic family dish that I have made healthier just for you! Sweet potatoes are an excellent source of Vitamin A.

They are also a good source of :

Vitamin C
Manganese,
Copper
Pantothenic acid
Vitamin B6
Potassium
Dietary fiber
Niacin
Vitamin B1
Vitamin B2
Phosphorus

Now that is a loaded starchy vegetable. Did you know that they have a carbohydrate density of 17%? The term “carbohydrate density” refers to the percentage of food mass made up of
carbohydrates – minus the fiber component. Most carbohydrate dense food will end
up as sugar in your body, which correlates with the blood sugar spike after you eat a
high carb food. We at NL strive for a carb density lower than 30%. Bring on the sweet potatoes!!

 

Vegetable Lasagne
Author: 
Recipe type: Gluten Free, Wheat Free, Sugar Free, Vegetarian
 
Ingredients
  • 2 medium sweet potato, chopped into 1inch pieces
  • • 1 small red bell pepper, chopped into 1inch pieces
  • • 2 medium eggplant, sliced lengthwise
  • • 3 zucchini, sliced lengthwise
  • • 2 cups spinach
  • • 12oz ricotta
  • • 2oz pesto
  • • 14.5oz tin chopped tomatoes
  • • 3 tbsp olive oil
  • • Gluten free lasagne sheets
  • • 1 tsp oregano
  • • 2 tsp balsamic vinegar
  • • ½ tsp salt
  • • ¼ tsp ground black pepper
  • • 1 cup grated parmesan
  • • Handful fresh basil, to serve
Instructions
  1. Preheat oven to 400.
  2. Add 1.5 quarts of water to a medium saucepan, on medium-high heat and bring to the boil.
  3. Peel and chop sweet potatoes and chop red pepper into 1-inch pieces.
  4. Add sweet potato and red pepper to boiling water and reduce to a simmer for 12-14 minutes.
  5. Slice zucchini and eggplant lengthways (to fit your oven proof dish) into ¼ inch slices.
  6. Lay eggplant slices onto a baking sheet and drizzle both sides evenly with olive oil (1tbsp per side). Bake for 8-10 minutes
  7. Heat 1 tbsp olive oil in a separate saucepan, add spinach. Once spinach starts to wilt, add 8oz ricotta and 2oz pesto. Stir to combine and remove from heat.
  8. Drain potatoes and pepper, add back to the saucepan with chopped tomatoes, oregano, balsamic vinegar, salt and pepper. Blend together until smooth with hand held blender.
  9. Layer zucchini and baked eggplant into an oven proof dish. Next add your tomato-based sauce, spread evenly.
  10. Add lasagne sheet layer, then spread with spinach, ricotta and pesto mixture, repeat this layering process once more – zucchini, eggplant, tomato sauce, pasta and spinach and ricotta.
  11. Finish with one further layer of pasta and top with 4oz plain ricotta cheese, spread evenly and sprinkle with grated parmesan to cover.
  12. Bake for 30 minutes, until golden.
  13. Sprinkle with fresh basil to serve.

 

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