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Today I want to share with you “Lentil & ricotta lasagne”.
Servings: 4 pax
Total Time: 1 hr 10 minutes
Ingredients:
2 tsp olive oil
1 large onion, finely chopped
1 carrot, peeled, finely diced
2 sticks celery, finely diced
2 garlic cloves, crushed
150g button mushrooms, sliced
2 tbsp no added salt tomato paste
400g tin chopped tomatoes
400g tin brown lentils, rinsed and drained
60g All-Bran Original
450g fresh low fat ricotta
1 egg
25g (1/4 cup) finely grated parmesan
125ml (1/2 cup) reduced-fat milk
3 fresh lasagne sheets
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Directions:
1) Heat the oil in a large heavy based pan over a medium heat. Add the onion, carrot and celery, cook stirring occasionally for 6-8 minutes or until vegetables are softened. Add garlic and mushrooms, cook stirring for 3 minutes more.
2) Add the tomato paste, cook stirring for 2 minutes, add the tomatoes, 125ml (1/2 cup) water and the lentils. Cook stirring occasionally for 5 minutes. Add All-Bran Original, simmer for a further 5 minutes or until sauce thickens. Remove and set aside.
3) Preheat oven to 180°C or 160°C fan forced, lightly spray a 2 litre (8 cup) capacity oven proof baking dish with oil. Place the ricotta, egg, parmesan and milk in a food processor and process until smooth.
4) To assemble the lasagne, spread 2/3 cup of the lentil mixture over the base of the prepared dish. Top with 1 lasagne sheet, cutting to fit if necessary. Top with half the remaining lentil mixture, then 1/3 of the ricotta mixture. Repeat with another lasagna sheet, the remaining lentils and 1/3 of the ricotta. Finish with a third lasagna sheet, and spread evenly with the final ricotta mixture.
5) Bake in the preheated oven for 30–40 minutes or until top is golden and bubbling. Let the lasagna sit for 5 minutes before cutting. Serve garnished with fresh basil or baby rocket leaves if desired.
Recipe Notes:
This recipe provides 11.8 g fibre/serve, 39% of recommended Daily Intake.
Nutrition Information (per serving):
Energy 2064 kj (493cal) (24%)
Protein 29.5g (59%)
Total Fat 16.9g (24%)
Saturated 8.1g (34%)
Cholesterol 0.1g (-)
Carbohydrate Total 56.9g (18%)
Sugars 9.4g (10%)
Dietary Fiber 10.6g (35%)
Sodium 534.1mg (23%)
Calcium 494.1mg (62%)
Magnesium 77.7mg (24%)
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
