AIS Sports Nutrition

Vegetable lasagne

Lasagne filling:
1 cup Vitaburger (textured vegetable protein)
2 zucchini, diced
1 large carrot, diced
1 onion, diced
1 small green capsicum and 1 small red capsicum, diced
8 mushrooms, diced
575 g jar tomato-based pasta sauce
375 ml MAGGI All Natural Vegetable Liquid Stock
5 tablespoons tomato paste
1 tablespoon tomato sauce
1 tablespoon soy sauce
1 teaspoon minced garlic
1-2 teaspoons dried mixed herbs
black pepper, to taste

Cheese sauce:
375 g low-fat ricotta cheese
375 ml low-fat milk
2 tablespoons grated Parmesan cheese, plus 2 extra tablespoons
1 tablespoon cornflour
olive or canola oil spray
375 g packet fresh lasagne sheets

Preheat oven to 180°C (350°F). In a large bowl, combine all filling ingredients, then set aside. To make cheese sauce, combine ricotta, milk (set aside 1 tablespoon) and 2 tablespoons parmesan in a microwave-safe bowl. Heat on HIGH for 4 minutes. In a small bowl, stir reserved milk and cornflour until smooth. Stir cornflour into cheese mixture and heat for 30 seconds on HIGH. Stir well and set aside. Spray a large lasagne dish with oil. Start layers: first the pasta (trimmed to fit), then the filling. Repeat layers until all sheets are used, finishing with a pasta layer. Pour cheese sauce over the top and sprinkle with the extra cheese. Bake for 1 hour until top is golden brown. Serve with salad and crusty bread. Garnish with chervil, if desired.


ANALYSIS per serve 
Energy kJ (Cal)
2983 (713)
1989 (475)
Carbohydrate (g)
Protein (g)
Fat (g)
Calcium, Fibre, Iron, Vitamin C, Zinc

Preparation time: 25 minutes
Cooking time: 65 minutes
Serves: 4-6
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