Vegetables Lasagna for Summer

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Vegetables Lasagna for Summer
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "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."
Ingredients: (Serve 4)
Lasagna sheet4
Cherry tomatoes20
Zucchini1
Garlic, chopped2 cloves
Olive oil2 teaspoons
Low-fat mayonnaise1 tablespoon
Black sesame (stir-fry on a dry pan before use)1 teaspoon
Balsamic vinegar2 teaspoons
Seasonings
Salt1 teaspoon
Ground black pepper1/2 teaspoon
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 saute the cherry tomatoes and garlic for 3 minutes. Set aside. Add the chopped zucchini and 2 teaspoons of water and saute 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.
Per serving:
Energy (kcal)136
Carbohydrate (g)21
Protein (g)4
Fat (g)4
Sugar(g)4
Sodium (mg)621
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Ms. Alvina CHAN.
Extract from CookSmart, Issue 20