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Home Recipes Vegetable Lasagne

Vegetable Lasagne

We have been trialling some new yummy recipes. This one is from Teresa Cutter, “The Healthy Chef”, and, in an interesting twist on the standard lasagne, crepes replace pasta sheets.
  • Recipe CategoryPasta and Rice, Vegetarian
Servings Prep Time
4 10
Cook Time
35
Servings Prep Time
4 10
Cook Time
35
We have been trialling some new yummy recipes. This one is from Teresa Cutter, “The Healthy Chef”, and, in an interesting twist on the standard lasagne, crepes replace pasta sheets.
  • Recipe CategoryPasta and Rice, Vegetarian
Servings Prep Time
4 10
Cook Time
35
Servings Prep Time
4 10
Cook Time
35
Ingredients
  • 2 tbsp olive oil
  • 1 Red onion
  • 3 Zucchini diced
  • 1 Capsicum diced
  • 1 tin Cannellini beans drained
  • 150 g Baby spinach washed
  • 500 g Ricotta Cheese
  • Parmesan cheese grated Parmesan cheese to cover the assembled lasagne
Crepes
  • 2 Eggs
  • 1 pinch Salt
  • 100 g Organic plain or spelt flour
  • 300 ml Milk low-fat
Servings:
Units:
Instructions
Vegetable Sauce
  1. Sauté the onion until golden in 1 tsp olive oil,
  2. then add zucchini and capsicum.
  3. Cook for 5 minutes until vegetables are soft.
  4. Add beans and tomatoes, and season with salt and pepper.
  5. Remove from heat and set aside.
Crepes
  1. Combine eggs, salt, flour and milk until smooth.
  2. Heat 1 tsp olive oil in a non-stick pan over medium heat then pour in a little bit of the batter, swirling it around the pan so covers the bottom. Cook until crepe is golden underneath then gently turn over to cook other side.
  3. Set aside. Repeat until all batter has been used.
To assemble
  1. Layer crepes, vegetable sauce and spinach in a baking dish, alternating with a final crepe layer on top.
  2. Dollop ricotta cheese over the lasagne then sprinkle generously with parmesan cheese.
  3. Bake at 190C for 30 minutes until golden.
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