- 2 tbsp vegetable oil
- 1 onion chopped
- 1 cup raw pumpkin, grated
- 1 clove garlic chopped
- 1 green capsicum, seeded and chopped
- 250g mushrooms
- 400g can tomatoes
- 3 tbsp tomato puree
- 2 tsp fresh (or ½ tsp dried basil, chopped)
- 2 tsp fresh (or ½ tsp dried oregano, chopped)
- ground pepper to taste
- 3 zucchini, thinly sliced diagonally
- 175g fresh spinach lasagne
- 1 egg
- 1½ cups EASIYO yogurt
- ¾ cup coarsely grated parmesan cheese
Heat the oil in a saucepan. Add the onion, pumpkin and garlic. Gently fry for 5 minutes.
Add the green pepper and mushrooms and cook for a further 5 minutes.
Add the tomatoes an their juice, tomato puree, herbs and seasonings.
Bring to the boil, then gently simmer for 20 minutes until the sauce is thickened, stirring occasionally.
Cook the zucchini until just tender. Drain well to remove excess moisture.
Pour half the tomato mixture into the base of an ovenproof dish.
Top with half the zucchini and then arrange half the lasagne on top.
Repeat the layer.
In a small bowl beat together the egg, yogurt, and ¼ cup of cheese.
Spoon over the lasagne. Sprinkle with remaining cheese.
Cook at 190 °C for 40-50 minutes until golden.
Small sprigs of fresh herbs can be frozen in bags.
Larger quantities can be processed with a little water and frozen in ice cubes and kept for 6 months
Other Recipes in this Category
- Yogurt Cheese
- Yogurt covered Dried Fruit
- Vegetable Samosas
- Lebanese Chickpeas
- Curried Tofu Salad
- Yogurt Soup
- Chilli Cornbread
- Vegetable Lasagne
- Sweetcorn Fritters
- Sweet Carrot Soup
- Spinach & Salmon Roulade
- Scrambled Eggs & Chives
- Vegetable Bake
- Savoury Mexican Bake
- Ham & Asparagus Lasagne
- Pumpkin Soup
- Onion with Bacon Tart
- Potatoes, Eggs, Salmon
- Luncheon Bruschetta
- Hunza Flan
- Fish & Rice Soup
- Curried Almond & Apple Soup
- Chicken & Lemon Soup
- Carrot & Parsnip Flan
- Bengal Pizza
- Baked Macaroni & Cheese
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