Easy Superfood Lasagne
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Lasagne is one of those perennial go-to dishes that just never fails to hit the spot. But let’s face it, traditional lasagne recipes are loaded with unhealthy fats and are lacking in nutritional benefits. That’s why we’re thrilled to bring you this guilt-free version that not only tastes heavenly but is also better for you. It has all the elements of a traditional lasagne, so you can trust that it’s just as comforting and flavourful but with a healthy twist.
Here are the ingredients you need:
1. 600g of fresh ricotta
2. A cup of milk
3. Two eggs
4. A tbsp of extra virgin olive oil
5. Two garlic cloves, finely chopped
6. 200g of swiss brown mushrooms
7. A 150g packet of power-greens salad mix (kale leaf and spinach)
8. A 200g packet of superleaf salad mix (kale, spinach, chard, carrot, beetroot and cabbage)
9. Two cups of pizza cheese blend
10. 8-9 dried lasagne sheets
11. A 400g bottle of Napoletana pasta sauce
12. Store-bought basil pesto to serve
Start by preheating the oven to 200 degrees Celsius. Then, lightly grease a 20 x 30 cm baking dish. In a large bowl, whisk together the ricotta, milk and eggs. Season with salt and pepper before setting aside.
In the meantime, heat some oil in a large, deep frying pan over medium-high heat. Toss in the garlic and cook for a minute or until aromatic. Add the mushrooms and cook for 2 minutes or until tender. Add both salad mixes and cook, occasionally stirring, for 5 minutes or until the leaves have wilted. Set aside.
Spread a thin layer of pasta sauce over the base of the prepared dish. Then, layer the ingredients in the following order: start with a layer of lasagne sheets (breaking to fit, if necessary), half of the ricotta mixture, one-third of the cheese, and half of the mushroom mixture. Top it all off with one-third of the remaining tomato sauce.
Repeat with the remaining ingredients. Once you’ve created the final layer, pour over 80ml (1/3 cup) water and generously sprinkle with the remaining cheese. Pop it in the oven for 35 minutes or until golden. Let it rest for 10 minutes. To serve, drizzle with pesto (add more to your liking). Eat while hot and enjoy!
Source: Taste
Here are the ingredients you need:
1. 600g of fresh ricotta
2. A cup of milk
3. Two eggs
4. A tbsp of extra virgin olive oil
5. Two garlic cloves, finely chopped
6. 200g of swiss brown mushrooms
7. A 150g packet of power-greens salad mix (kale leaf and spinach)
8. A 200g packet of superleaf salad mix (kale, spinach, chard, carrot, beetroot and cabbage)
9. Two cups of pizza cheese blend
10. 8-9 dried lasagne sheets
11. A 400g bottle of Napoletana pasta sauce
12. Store-bought basil pesto to serve
Start by preheating the oven to 200 degrees Celsius. Then, lightly grease a 20 x 30 cm baking dish. In a large bowl, whisk together the ricotta, milk and eggs. Season with salt and pepper before setting aside.
In the meantime, heat some oil in a large, deep frying pan over medium-high heat. Toss in the garlic and cook for a minute or until aromatic. Add the mushrooms and cook for 2 minutes or until tender. Add both salad mixes and cook, occasionally stirring, for 5 minutes or until the leaves have wilted. Set aside.
Spread a thin layer of pasta sauce over the base of the prepared dish. Then, layer the ingredients in the following order: start with a layer of lasagne sheets (breaking to fit, if necessary), half of the ricotta mixture, one-third of the cheese, and half of the mushroom mixture. Top it all off with one-third of the remaining tomato sauce.
Repeat with the remaining ingredients. Once you’ve created the final layer, pour over 80ml (1/3 cup) water and generously sprinkle with the remaining cheese. Pop it in the oven for 35 minutes or until golden. Let it rest for 10 minutes. To serve, drizzle with pesto (add more to your liking). Eat while hot and enjoy!
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