Monday, 7 February 2011

Super Healthy yet Super Tasty Lasagna

At this time of year (is it too late to say this?) we all try to cut back and eat healthier food.  However, this doesn't mean that our food has to be bland and boring, because living off salads while it's raining sleet outside is pretty depressing.  This vegetable lasagna is my Mum's recipe and it's really tasty and simple to make.  Speaking of my Mum, she says she's going to attempt to conquer her fears of the computer stealing her bank details this week and try and look at my blog, so if you make it here, Mum, hi!

 For the lasagna, you will need:
  • Lasagna sheets
  • 3 cloves of garlic
  • 1 large onion
  • 2 peppers
  • 1 tin of chopped tomatoes
  • Tomato puree
  • Basil and oregano
  • 3 large handfuls of cheese (to be even healthier use a low-fat cheese like edam)
A note before I go on - please never ever buy value cheese! I use supermarket value versions of all the other things in this recipe, but value cheese is gross and will make your life miserable.  Moving on.

1. Finely chop all the vegetables.  Heat some oil in a pot or wok and cook the vegetables over a low heat until golden, stirring occasionally.  Add the chopped tomatoes and a lot of tomato puree, plus a good sized sprinkle of the herbs.

2. Layer up your ingredients in a dish as shown below - start with some of the sauce, then a handful of cheese, then lasagna sheets.  Repeat till you run out of sauce, but always make the top layer sauce and cheese, I did it once with lasagna sheets on the top and they turned black, not a good look.

 3. Cover with tinfoil and cook in an oven preheated to 200 degrees for about 45 minutes.  Easy!

Here is the finished lasagna.  It tastes great with garlic bread, or with a salad to make it look even healthier as in my photo above.  Perfect for your vegetarian friends!

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