Recipe of the Month: Healthy lasagne
Recipe of the Month, with Cooking4 Cookery School founder Ann Murray
THIS month’s recipe comes to you straight from my heart. By that, I mean I’m trying to encourage people to eat less meat and be good to their heart and arteries.
This is one of my favourite veggie recipes and it ticks all my boxes – it can be prepared ahead, frozen if you like, doesn’t take too long to prep, looks colourful and, most importantly, tastes great. My husband loves his meat, but he really enjoys this recipe, especially after the Christmas excess.
Please don’t be put off by the length of the ingredients list. All of the ingredients are readily available. You may well have them in your store cupboard or fridge.
Feel free to swap listed veg for what you already have to hand, and it goes without saying that you can always leave out any veg you don’t care for.
Like most people I have lots of good intentions at the beginning of the year and upping my veggie meals is always one of them. Hopefully I can achieve that aspiration and look and feel better in 2022. I’m off now for a brisk, frosty walk. Aspiration number two – more exercise!
Butternut squash lasagne
Yellow and red pepper- ½ of each, small, chopped
Butternut squash – small one, prepared so that you have about 225g (8oz) of peeled squash. No need to remove the skin, just take out the seeds. Save some to roast with other veg, disregard the rest. Bin the hairy strands from inside.
Cauliflower – ½ small-sized, cut into small florets
Red onion – 1 – sliced into rings and then rings cut in half
Carrot – 1, chunkily chopped
Spinach – 250g bag
Tinned tomatoes – 1 tin – 400g
Tomato puree – 1 tbsp
Worcester Sauce – 1 tbsp.
Tabasco Sauce – splash
Freshly chopped basil and marjoram or 1 teaspoon each dried.
Oregano, dried, 1 teaspoon
Garlic – 2-3 cloves according to taste, finely chopped or grated
Fresh chilli – ½, finely chopped with most of the seeds removed if you don’t like it too fiery! - optional
Vegetable stock -200 ml (8fl oz)
Lasagne pasta sheets – 3 to 4 depending on depth of dish
Greek yogurt – 200ml
Eggs, large 2
Mozzarella – 110g (4oz) – torn.
Parmesan cheese- 75g (3oz), freshly grated
Preheat oven to 190°C/375°F/Gas Mark 5
Here’s what you do:
1. Put the prepped veg (apart from the onion, carrot and garlic) on a roasting tray, drizzle with olive oil and cook in the preheated oven for 20 mins. (Use a flavoured oil if liked. I often use chilli oil).
2. Whilst the veg is cooking, prep the spinach. Wash if required. Put in a colander and pour a kettle of boiling water over it to make it wilt. Then run some cold water over it to stop it cooking any more. Squeeze as much water out of it as you can. Put to one side.
3. Heat olive oil in pan and add onion and garlic.
4. Add carrot. Cook until softened, about 5 mins. Fry gently for an extra couple of mins.
5. Add chopped tinned tomatoes and tomato purée.
6 Fry gently for couple of mins.
7. Add stock. Add herbs last, with the chillies, if using. Check seasoning.
8. Simmer for at least 10-15 mins, until some of the liquid has been absorbed.
9. Add the roasted veg to the tomato sauce.
10. Grease the ovenproof dish with a butter wrapper and place one sheet of lasagne pasta on the bottom of the dish.
11. Spoon a layer of tomato sauce over the pasta, then half the torn mozzarella.
12. Place a sheet of pasta on top and then another layer of tomato sauce and mozzarella. Lay a final layer of pasta on top.
13. Mix the yogurt with the eggs and spread it over the last sheet of pasta. Make sure all the pasta is covered, otherwise it will dry out.
14. Divide the prepped spinach into small balls and scatter over the yogurt layer.
Break up the rest of the mozzarella and place between the spinach. Sprinkle the parmesan over the top of the dish.
16. Bake in the oven for 30-35 mins or until golden brown. Remove from the oven.
17. Cover the dish with foil and let the lasagne stand for about 10 minutes to make it easier to cut and serve.