Pasta - vegetable lasagne
Preparation time:
Recipe highlights Serves: 5
- Good source of calcium, fibre, folate
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Nut free
- Low salt
- Vegetarian
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Ingredients
- 1 onion, finely chopped
2 cloves garlic, crushed
2 zucchini, grated
400 g sweet potato, grated
150 g button mushrooms, chopped
1 X 825g can tomatoes, chopped
3 tablespoons salt-reduced tomato paste
2 teaspoons sugar
375 g fresh lasagne sheets
500 g reduced-fat ricotta cheese
1/2 cup Parmesan cheese
salt, freshly ground pepper or mixed herbs, to taste
canola or olive oil spray
Cooking method
-
1. Preheat the oven to moderate (180°C). Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft.
2. Add the garlic and cook for 1 minute more. Add the zucchini, sweet potato, mushrooms, tomatoes and tomato paste. Bring to the boil, then reduce heat and simmer for 5 minutes.
3. Stir in the sugar, and season to taste.
4. Spray the base of a large lasagne dish lightly with oil. Cut the lasagne sheets to size and arrange a layer of sheets over the base of the dish. Top with a thin layer of sauce, then continue layering pasta and sauce, making one of the layer with the ricotta cheese. Finish with a thin layer of sauce on top, sprinkle with Parmesan cheese and place back into the oven for 30 minutes.
5. Stand for 5 minutes before cutting into squares to serve.
Notes: Use egg free pasta (dried lasagne sheets) if you are preparing food for people with an allergy to egg.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 533.80g | 100.00g |
| Energy (kJ) | 2338.68kJ | 438.12kJ |
| Protein (g) | 27.21g | 5.10g |
| Total fat (g) | 13.91g | 2.61g |
| - Saturated fat (g) | 7.58g | 1.42g |
| - Polyunsaturated fat (g) | 0.92g | 0.17g |
| - Monounsaturated fat (g) | 3.83g | 0.72g |
| Cholesterol (mg) | 50.08mg | 9.38mg |
| Carbohydrate-available (g) | 76.78g | 14.38g |
| CarbohydrateSE (g) | 76.25g | 14.28g |
| - Sugars (g) | 16.23g | 3.04g |
| Water (g) | 395.07g | 74.01g |
| Dietary fibre (g) | 8.31g | 1.56g |
| Thiamin (mg) | 0.21mg | 0.04mg |
| Riboflavin (mg) | 0.47mg | 0.09mg |
| Niacin (mg) | 4.46mg | 0.84mg |
| Niacin equivalents (mg) | 10.32mg | 1.93mg |
| Vitamin C (mg) | 56.32mg | 10.55mg |
| Total folate (ug) | 111.21ug | 20.83ug |
| Total vitamin A equivalents (ug) | 1159.90ug | 217.29ug |
| Retinol (ug) | 91.35ug | 17.11ug |
| Beta carotene equivalents (ug) | 6407.38ug | 1200.34ug |
| Sodium (mg) | 511.96mg | 95.91mg |
| Potassium (mg) | 1064.43mg | 199.41mg |
| Magnesium (mg) | 85.46mg | 16.01mg |
| Calcium (mg) | 432.78mg | 81.08mg |
| Phosphorus (mg) | 494.22mg | 92.59mg |
| Iron (mg) | 2.88mg | 0.54mg |
| Zinc (mg) | 2.88mg | 0.54mg |
Contributed by:
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Source: Australian Institute of Sport (1999),
Survival for the fittest, Murdoch Magazines, NSW.
This recipe was orginally published as:
Vegetable lasagne
Recipe publication date on: 08/22/2001
Last reviewed on: 12/06/2015
