Directions:
- Soften onion and garlic in a non-stick pan and when translucent add carrots, celery, passata and lentils, which you have rinsed & drained.
- Simmer about 15mins until vegetables are tender. Thin with water if sauce is too thick. Season to taste.
- Spray foil tray with oil.
- Spoon sauce into the bottom of tray and spread to cover. Top with lasagna sheets (two fit in the tray we used).
- Layer vegetables, sauce and noodles until tray is full or ingredients are used up, finishing with sauce and zucchini.
- Cook covered in oven until noodles are soft, about 40mins for us in a moderate oven.
- If using cheese, uncover lasagna, sprinkle on cheese, and cook five more minutes or until golden and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.16 Kcal (1060 kJ) | ||
| Calories from fat | 17.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 3% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 2% | |
| Sodium | 509.93mg | 21% | |
| Potassium | 678.44mg | 14% | |
| Total Carbs | 44.46g | 15% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 17.57g | 70% | |
| Protein | 16.2g | 32% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 94.31 Kcal (395 kJ) | ||
| Calories from fat | 6.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 3% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 2% | |
| Sodium | 189.96mg | 21% | |
| Potassium | 252.73mg | 14% | |
| Total Carbs | 16.56g | 15% | |
| Sugars | 2.08g | 22% | |
| Dietary Fiber | 6.55g | 70% | |
| Protein | 6.03g | 32% | |
| Vitamin C | 4.8mg | 21% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.2mg | 18% | |
| Calcium | 40.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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