Char-grilled zucchini and lentil lasagne

This delicious vegetarian lasagne recipe from The Australian Women's Weekly's 'Diabetes: Food For Life' cookbook is packed full of flavour and fibre, and is suitable for those following a diabetes-friendly diet.
1H 5M
1H 20M



1.Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add lentils, tomatoes, the water and thyme; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes.
2.Preheat oven to 200°C. Lightly grease a 2-litre (8-cup) ovenproof dish.
3.Meanwhile, cook zucchini on a heated oiled grill plate (or grill or barbecue) until tender. Set aside.
4.Spread 1 cup of the lentil mixture over the base of the dish. Cover with half the lasagne sheets, trimming to fit. Top with half the lentil mixture, then the zucchini, basil and remaining lentil mixture. Cover with the remaining lasagne sheets.
5.Blend or process ricotta, milk and egg until smooth. Spread evenly over lasagne; sprinkle with parmesan.
6.Cover lasagne with foil. Bake for 20 minutes. Remove foil and bake for a further 25 minutes or until golden and pasta is cooked.
7.Stand for 10 minutes before cutting into quarters to serve. Drizzle rocket with juice; serve with lasagne.

tip Lasagne can be made up to 3 days ahead. Store, covered in the refrigerator, or freeze for up to 3 months.


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