Veggie Lasagna

Serves: ~6

Ingredients:

• 1 eggplant, sliced

• 1 zucchini, sliced

• 2 Tbs olive oil

• 2 tsp mixed dried herbs

• 2 tsp paprika

• Salt & pepper

• 1 onion, peeled & diced

• 3 garlic cloves, peeled & diced

• 5 mushrooms, diced

• 1/2 capsicum, diced

• 120g baby spinach

• 1 tinned tomatoes

• 1 C TVP - textured vegetable protein (rehydrate using packet instructions)

• 1 can lentils, drained & rinsed

• 1 packet (~280g) lasagna sheets (use can use gluten free for a gluten free option)

• 1 tub (375g) ricotta

• 1/2 C parmesan cheese, grated

Methods:

1. Preheat oven to 180°C and line a baking tray.

2. Place eggplant and zucchini on a lined baking tray. Drizzle with 1Tbs of oil and season with herbs and spices. Roast until soft (~30 mins).

3. While veggies are roasting, in a preheat pan, add 1Tbs of oil and sauté onion and garlic. Add mushrooms, capsicum and season with herbs and spices.

4. Add hydrated TVP, tinned tomatoes and baby spinach. Simmer for 5 mins.

5. Once veggies are roasted and lentil filling is cooked, assemble lasagna in a large oven proof dish.

   • Lentil filling on bottom

   • Lasagna sheets

   • Ricotta

   • Roasted veggies

   • Lasagna sheets

   • Repeat

   • Finish with parmesan cheese on top

6. Bake lasagna for ~20 mins with a lid on. Remove lid and bake for an extra 10 mins or until a knife can easily pierce through the lasagna sheets.

7. Serve with a side salad or alone.