Healthy and Tasty
Lasagna is possibly one of the oldest types of pasta to be made. Traditionally it is made with meat, this is what gives most of the flavour to the dish but over the years there have been various changes to the recipe.
Not everyone now a days eats meat but that doesn’t mean that can’t have some good dishes to eat as well. This Lasagna has been adapted for vegetarians but is also a good and healthy dish for everyone to enjoy. Try this healthy dish and leave meat aside for a while. Keep it healthy and enjoy eating your meals just like any other.
Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: Serves 4 people
2 Tablespoons Olive Oil
1 Purple Onion, Chopped
1 Red Pepper, Chopped
2 Garlic Teeth, Crushed
1 Zucchini, Diced
1/2 Broloci, Chopped
2 1/2 Cups Mushrooms, Sliced
1/3 Cup Sweet Corn, canned without water
1 3/4 Cups Canned Tomato, Diced
300g Lasagna pasta
1 cup Mozarella Cheese
In a big pan heat up the olive oil and sauté the onion and red pepper for around 3 min. Mix every once in a while.
Add the garlis and sauté it for another 2 minutes. Add the remaining vegetables to the pan and give it a mix.
Fill half of the can of tomato sauce with water and add it to the pan. Bring it to a boil and reduce the heat. Let it simmer for 10 minutes.
Pre-heat the oven to 190ºC.
Grase the tray you will use to put the lasagna and add 1/4 of the mixture and the stock.
Cover the layer of vegetables with a layer of lasagna pasta. Repeat this until all the vegetables are in the tray. The last layer of the lasagna is vegetables.
Add cheese on the last layer of vegetables and cook in the oven for 30 minutes or until cheese is melted and pasta is well cooked.