A hearty lasagne that’s so simple to make
When she couldn’t find the right low-FODMAP food to deal with her dietary intolerances, Chrissy Glentis created her own recipes. This easy vegetarian lasagne hits the spot, with no fuss.
Vegetarian lasagne is a great hearty and flavoursome meal option, and since there is no meat sauce or bechamel in this version, it comes together quite quickly. The roasted vegetables give this lasagne a lovely umami-rich flavour that will satisfy even the most devoted meat-lovers.
The low-FODMAP diet was developed at Monash University to help people improve their digestive health, including those with irritable bowel syndrome and other functional gastrointestinal disorders.
Easy Vegetarian Lasagne
Nut and soy free
Prep time: 5 minutes
Cook time: 35 minutes
Serves: 6–8
INGREDIENTS
8 fresh or dried lasagne sheets
1 large eggplant (aubergine), cut into 1cm (½in) thick strips
2 medium zucchini (courgettes), cut into 1cm (½ in) thick strips
2 tablespoons extra-virgin olive oil
250g (9 oz) fresh ricotta cheese
1 egg
¼ teaspoon each salt and black pepper, plus extra for seasoning
1 tablespoon grated parmesan
100g (3½ oz) grated mozzarella cheese
350g (12 oz) Napoli sauce*
METHOD
Preheat the oven to 180˚C (350˚F). Cook the lasagne sheets according to the packet instructions.
Put the eggplant and zucchini on baking trays, drizzle with the oil and season with extra salt and pepper. Roast for 10 minutes, until the vegetables are tender. Alternatively, cook the vegetables on a chargrill pan until tender.
Meanwhile, combine the ricotta, egg, salt, pepper, parmesan and ¼ cup (35g) of the mozzarella in a bowl and mix to combine.
Spread 2 tablespoons of the Napoli sauce in the base of a deep baking dish and top with a layer of lasagne sheets, followed by a layer of roasted eggplant.
Top with 2–3 tablespoons of the ricotta mix and spread evenly over the roasted eggplant, then spread 3–4 tablespoons of Napoli sauce over the ricotta mix.
Place another layer of lasagne sheets on top and repeat this process with the roasted zucchini.
Finish with the remaining lasagne sheets and another 4 tablespoons sauce and the remaining ricotta mix.
Top with the remaining mozzarella and bake for 20–25 minutes or until the cheese is golden and brown.
Enjoy straight away or store in the fridge for 3–4 days or in portions in the freezer for up to 3 months.
For the best results, allow to thaw overnight in the fridge, then heat in the microwave for 2–3 minutes, stirring halfway through, until evenly heated.
You can also reheat it from frozen in the microwave for 4–6 minutes.
Tip: I like the Mediterranean flavours of the eggplant and zucchini, but you could use ¼ of a roasted kabocha (Japanese) pumpkin (squash) or 2–3 capsicums (peppers) instead.
* Napoli sauce is tomato-based pasta sauce.
Images and text from Always Delicious Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99.
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