Zucchini, Lentil and Country Grain Lasagna |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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modified from for a lower calorie version Note: You may need to place a tray underneath to catch anything that bubbles over! Ingredients:
2 medium zucchini |
1 tablespoon olive oil |
1 tablespoon light butter, for pan |
6 slices country grain bread, remove crust |
800 g tomatoes, diced canned |
200 g grana padano |
3 garlic cloves |
240 g drained can lentils |
1 pinch dried basil, for seasoning |
1 pinch pepper, for seasoning |
Directions:
1. Rinse and dry zucchini, slice ends off and cut very thin lengthways slices. Put them in a bowl and sprinkle with 1/2 teaspoon salt and 1 tbs oil, tossing to coat them. (I did not do this step and it tasted fine.).
2. Preheat oven to 200 degrees celsius. Cut crusts of bread and dry bread, careful not to burn or darken.
3. Butter lasagne dish generously.
4. Mix tomatoes, garlic, pepper, lentils, basil and oil (if didn’t use before).
5. Add one cup to bottom layer of dish thinly.
6. Cover with the six pieces of bread layering the dish.
7. Spoon 2 cups of sauce onto bread and spread evenly.
8. Layer zucchini using half the slices.
9. Press down and layer with cheese.
10. Repeat layering of zucchini.
11. Use the rest of tomato sauce and layer with cheese on top.
12. Cut a piece of foil and cover dish, cook for 40 minutes.
13. Remove foil and bake for another 15 minutes.
14. Take out and leave for 5 minutes before cutting serves.
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