Lasagna is one such meal that I've always enjoyed eating, but felt very heavy afterwards. Sadly that combination of wheat, pasta and cheese is a recipe for indigestion and falling asleep and if consumed too frequently a recipe for weight gain and ill health.
Obviously now I don't eat dairy, gluten or meat making lasagna posed a bit of a challenge and to be fair I couldn't expect my lasagna substitute to taste like the original, but my substitute actually hit the spot in terms of comfort food keeping that tomato/pasta/stodge factor.
This recipe is gluten free, dairy free, vegan, low in fat, high in fibre and basically guilt free .. perfect for a cold wintery evening ... if one comes along soon!!
Emilie's Light Lasagna:
Prepare 4 lasagna sheets according to instructions - I used dietary specials gluten free lasagna sheets
Heat 1.5 tbsp olive oil in a frying pan over a medium heat and add 1 onion diced and 2 cloves of garlic minced. Once the onion has softened add 1 small courgette and half a small aubergine cubed. Fry for 10 minutes til softened and take off the heat.
In a jug mix 1 tin of green or brown lentils, 500g passata, 1 tsp each of drived oregano and dried basil plus 1 tbsp tomato puree and a sprinkling of freshly ground pepper. Mix thoroughly.
Brush an oven proof dish with olive oil (I used an 8 inch diameter circular dish) and put a layer of half the courgette and aubergine mix in the bottom, top with one third of the tomato/lentil mix and then top with two lasagna sheets. Repeat the layers again and then on top of the final lasagna layer pour over the final third of the lasagna/tomato mix (this will stop the top layer of lasagna from burning)
Bake for 40 minutes in an oven preheated to 140C.
Serve with a green side salad.