Food Fix - Vegetarian Lasagne

A popular diet myth is that eating more protein can protect against weight gain. The argument is that protein increases muscle and makes us feel fuller so we're less likely to overeat. Protein is important, but so are carbohydrates and veggies, so try this satisfying and delicious meal that is perfect for an easy, family dinner at home.

Ingredients

• 8-10 whole wheat, fresh lasagne sheets

• 1 tbsp olive oil

• 1 large red capsicum, cut into strips

• 1 large red onion, diced

• 1 small eggplant, sliced lengthways into thin discs

• 2 zucchini, sliced lengthways into thin discs

• 1 bag of organic baby spinach

• 1 bottle tomato passata

• 2 cloves garlic, crushed

• 1 tbsp dried oregano

• 1 tbsp cracked black pepper

• 1 tub low-fat ricotta

• ½ cup grated parmesan

• 1 tsp grated nutmeg

• 1 cup fresh basil leaves, roughly chopped

Method

1. Pre-heat oven to 200°C

2. Heat olive oil in a small saucepan and sauté onion and capsicum for about 3 minutes or until onion starts to soften, remove from heat

3. Make sauce by combining passata, garlic, oregano, half the basil and pepper – set aside

4. Make ricotta mix by combining ricotta, parmesan cheese and grated nutmeg – set aside

5. To assemble lasagne, line base of 30cm x 20cm baking dish with eggplant followed by the cooked capsicum and onion mixture

6. Cover in a few tablespoons of tomato sauce and a layer of lasagne sheets

7. Continue to layer with spinach leaves followed by a layer of zucchini discs

8. Cover in a few tablespoons of sauce and another layer of lasagne sheets

9. Add more sauce on top of the lasagne sheets followed by the ricotta mix and sprinkle with leftover basil

10. Cover with aluminium foil and bake for 30 minutes

11. Remove aluminium and bake for a further 10-15 minutes or until lightly coloured

12. Serve with a fresh salad or steamed greens