CookSmart (20th Issue) Page32

Celebrity’s EatSmart Recipes

Vegetables Lasagna for Summer

"3 Less" and "More Fruit and Vegetables" Dish

Feature

This lasagna does away with the traditional minced meat as filling and instead uses cherry tomatoes and zucchini, both of which are low in fat and high in fibre. They also contain nutrients like vitamin C, potassium and antioxidants, which are essential for health.

Edmond LUK

Registered Dietitian (Canada) Training and Development Officer, Hong Kong Dietitians Association

Cooking Method

1. Add 1/2 teaspoon of salt and olive oil to a pot of boiling water. Cook the lasagna (approximately 10 minutes) according to product instructions. Drain and cut each sheet into 3 strips. Set aside.
2. Halve the cherry tomatoes. Cut the zucchini into thin slices, and then quarter.
3. Add olive oil to a slightly heated pan and sauté the cherry tomatoes and garlic for 3 minutes. Set aside. Add the chopped zucchini and 2 teaspoons of water and sauté till soft. Season with salt and black pepper.
4. On a plate, spread the low-fat mayonnaise, 1 teaspoon of tomato and zucchini. Top with a lasagna strip to form the first layer. Add two more layers on top. Sprinkle with olive oil, balsamic vinegar and black sesame. Serve.