Vegetable lasagne
"This vegetarian lasagne is packed with vegetables and red lentils. It's just as comforting as a traditional meaty lasagne, but better for your heart."
Prep time:
30 min
Cook time:
1 hr
Servings:
2 people
Health Score
High
Medium
Low
8.5 / 10
High score
Glycemic Index
Index
46
LowLoad
28
HighNutrition per serving:
| Calories | 429.85 kcal | 21% |
| Fat | 13.30 g | 19% |
| Carbs | 60.16 g | 23% |
| Sugars | 14.57 g | 16% |
| Protein | 19.82 g | 40% |
| Sodium | 527.34 mg | 26% |
| Fiber | 6.14 g | 22% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 46 Low |
Glycemic Load 28 High |
Ingredients
25g (1oz) dried split red lentils
1 tsp vegetable oil
55g (2oz) onion finely chopped
55g (2oz) carrot finely chopped
55g (2oz) celery finely chopped
1 small red pepper finely chopped
1 clove garlic crushed
55g (2oz) mushrooms finely chopped
220g can tomatoes
100ml (4fl oz) reduced-salt stock
75g (3oz) fresh lasagne sheets
25g (1oz) reduced-fat spread
25g (1oz) plain flour
200ml (7fl oz) semi-skimmed milk
25g (1oz) reduced-fat mature cheddar cheese
Directions
Read the directions for this recipe at bhf.org.uk
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