Craving a gooey lasagne – but turned off by the high fat and calorie count? This skinny lasagne is just as good as your favourite Italian deli, but without the guilt. The key is to bump up the vegetable count, and replace rich bechamel sauce with a low-fat ricotta and spinach layer. Serve with a big salad.
½ chopped onion
4 cloves garlic
1 tablespoon olive oil
3 cups chopped vegetables such as broccoli, cauliflower, zucchini, eggplants and mushrooms
1 cup low-fat ricotta cheese
2 cups baby spinach
2 cups tomato passata
12 lasagne sheets
1 cup shredded mozzarella cheese
1. Preheat oven to 180C. Saute the onion and garlic in the olive oil over medium heat. Add the vegetables and saute until crisp-tender. Set aside.
2. Mix egg into ricotta cheese and stir in fresh spinach. Season with salt and pepper.
3. Pour a little passata in the bottom of a greased lasagne pan. Cover the base with lasagne sheets, then spread 1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat and finish with mozzarella.
4. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes or until cheese is golden. Serve with salad.
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