Lasagne

Perfect for batch cooking and freezing!

Ingredients

  • Rind of 1/2 lemon
  • 2 cloves / 6 g garlic
  • 1 tbsp / 15 g olive oil
  • 1 tsp / 3 g balsamic vinegar
  • 1 tsp / 3 g mixed herbs
  • 1 cubed / 300 g eggplant
  • 1 diced / 100 g red onion
  • 1 1/2 cubed / 250 g zucchini
  • 1 1/2 diced / 170 g red bell peppers
  • 3 chopped / 350 g tomatoes
  • 400 g tin tomatoes
  • 1/2 tsp / 3 g english mustard
  • 3.5 tbsp / 50 g butter
  • 0.3 cup / 40 g Wel-made Baking Mix
  • 500 ml / 16.7 fluid oz rice milk
  • 6 low protein lasagne sheets
  • 200 g Mozzarella Shreds

Method

For the filling:

  • Heat oil in pan
  • Add red bell peppers, eggplant, zucchini and stir for 5-10 minutes until soft or golden brown
  • Take off heat and set to one side
  • Add more olive oil if needed and then add red onion, garlic and mixed herbs
  • Fry until soft or golden brown
  • Add the cooked vegetables along with the chopped tomatoes, tinned tomatoes and balsamic vinegar
  • Season and simmer for 30-35 minutes
  • Grate the rind of half a lemon
  • Mash or roughly pulse the vegetables

For the white sauce:

  • Add butter to the pan and melt
  • Add Wel-made baking mix and mix together
  • Gradually add rice milk and stir and simmer for 8-10 minutes until thick and creamy

Assemble the lasagne:

  • Layer 1: Vegetables
  • Layer 2: Low protein lasagne sheets
  • Layer 3: White Sauce
  • Layer 4: Mozzarella Shreds
  • And repeat
  • Bake for 30 minutes at 390F
  • Eat straight away or freeze for 1 month

Makes: 8

Nutritional Information:

  • Calories: 221 kcals
  • Phe: 132 mg
  • Protein: 3 g

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