By Ana Ravier
This recipe for vegetable lasagna is a “mediterranean diet” take on the traditional lasagna. Think more protein, more fibre, more veggies, and a lot less saturated fat. It’s perfect for a family weeknight dinner (especially if made ahead of time!), for dinner with friends, or for meal prep. This lasagna can be stored in air-tight containers for 2-3 days, just make sure to reheat before eating.
This recipe can easily be made vegetarian, gluten free and is also low GI (blood glucose friendly) as well as pregnancy-friendly.
Tip : non-haem iron (found in lentils) is better absorbed by the body when eaten alongside vitamin C (found here in the tomatoes) and haem iron (found in the beef mince).
Download/print here:
After more recipe ideas? Book in with our dietitian, Ana. She can develop a personalised meal plan, just for you.
Comments