Vegetable Lasagne
PREP: 20 Minutes
COOK: 30 Minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
559 kcal Energy
76.1g Carbohydrate
30.3g Protein
17.3g (of which Sugar)
12.4g Fat
10.7g Fibre
2.3g (of which Saturated Fat)
1g Salt
Ingredients
- 500g sweet potatoes, cut into 1cm slices
- 250g pack kale
- 1 tbsp oil
- 1 onion, sliced
- 400g can chopped tomatoes
- 175ml vegetable stock
- 1/2 tsp ground nutmeg
- 9 sheets fresh lasagne
- 1 medium egg, beaten
- 300g low fat cottage cheese
- 125g pack low fat mozzarella, grated
Instructions
- Preheat the oven to 200°C, gas mark 6.
- Cook the potatoes in a large saucepan of boiling water for 4-5 minutes, add the kale and cook for a further 3 minutes. Drain.
- Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, stir in the tomatoes, stock, nutmeg, potatoes and kale. Bring to the boil and season.
- Spread a thin layer of kale mixture on the base of a shallow 2 litre dish, top with 3 lasagne sheets, spread over half of the remaining kale. Top with another 3 sheets lasagne. Spread over the remaining kale and then the last 3 lasagne sheets.
- Mix the egg and cottage cheese together and season, spread over the lasagne and sprinkle with cheese. Bake for 30 minutes until golden and cooked throughout.
