Prep 20 minutes | Cook 40 minutes | Serves 6
Nutrition Guide
KCal 358
Carbs 45.5g
Fibre 9.7g
Protein 14.3g
Fat 11.0g
Saturates 5.5g
Sugars 15.5g
Salt 0.23g
Fruit/Veg Portion 3
Ingredients
1tbsp olive oil
2 medium-sized onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2tbsp tomato purée
3 x 400g tins chopped tomatoes
250g white cabbage
2 handfuls dried basil, leaves picked and roughly chopped
75g canned green lentils in water
250g half-fat crème fraiche
250g wholegrain lasagne sheets
50g grated half-fat cheddar cheese
Method
Step One
Preheat the oven to 200°C/400°F/gas 6. To make the tomato sauce, heat the oil in a large saucepan and sauté the onions, garlic and tomato purée over a medium heat, stirring, for a couple of minutes.
Step Two
Add the tomatoes, rinsing out the tins with a little extra water to stir through the sauce. Simmer for 20 minutes.
Step Three
Discard the thick stem from the cabbage and roughly chop the leaves. Add to the sauce along with the basil and simmer for 5 minutes, then fold in the lentils and crème fraiche, and take off the heat.
Step Four
Scoop a thin layer of the tomato sauce into the bottom of a 20cm x 30cm baking tray.
Step Five
Add a layer of lasagne sheets, then a layer of tomato sauce and a sprinkling of grated cheese. Continue with lasagne sheets and repeat the layers until you run out of sheets and sauce. There should be a final layer of sauce with cheese on top.
Step Six
Place in the oven and bake for 30 to 40 minutes, or until the lasagne is golden and the sheets are soft. Serve with a large salad.
Step Seven
Enjoy!
Visit the Diabetes UK website for more tasty recipes.
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