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Zucchini and lentil lasagne

Zucchini and lentil lasagne

9
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Moderate
Perfect for a meat-free family dinner, this veggie lasagne is full of flavour. With plenty of protein from the lentils and cheese, you’ll be feeling full and satisfied for hours.

Ingredients

Zucchini

3 medium, thinly sliced

Lentils, canned, rinsed, drained

2 400g can

Tomato passata

700 g

Wholemeal lasagne sheet

200 g

Mozzarella

270 g, piece, sliced

Garlic paste

2 tsp, frozen

Balsamic vinegar

1 tbs

Dried herbs

1 tsp, mixed variety

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook zucchini, stirring occasionally, for about 10 minutes or until tender and lightly golden. Remove from heat, stir in lentils, then transfer to a bowl and set aside.
  2. Lightly spray same pan with oil and heat over medium heat. Cook garlic paste, stirring, for 1 minute or until fragrant. Stir in passata, vinegar and herbs. Season with salt and pepper. Remove from heat. Preheat oven to 180°C.
  3. To assemble lasagne, spoon a little of the passata over base of a 2L (8-cup) capacity rectangular baking dish (about 18cm x 21cm), then layer with one-quarter of the lasagne sheets, followed by one-quarter of the remaining passata. Scatter over one-third of the zucchini mixture and one-quarter of the mozzarella. Repeat layers twice more, then add a final layer of lasagne sheets, passata and mozzarella.
  4. Cover with foil and bake for 30 minutes, then remove foil and bake for a further 15 minutes or until pasta is tender and mozzarella is melted and light golden. Stand 5 minutes before cutting into pieces to serve.

Notes

Cooking tip: Make sure to start the assembly of lasagne with a thin layer of passata sauce – it will stop the pasta from sticking to the baking dish.