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INGREDIENTS:
1/2 bunch of spinach leaves (stalks removed)
4 tomatoes, diced
1/4 pumpkin, thinly sliced lengthways
2 zucchinis (corgettes) thinly sliced lengthways
1 eggplant (aubergine), salted, thinly sliced
400g lentils (brown), cooked
2 packets Orgran Rice and Corn Lasagne sheets
Basil
Oregano
METHOD:
Cook lasagne sheets in boiling water, place in cold water until ready for use
Cook pumpkin, zucchini and eggplant slices and place aside
In wok, combine tomatoes with basil and oregano
Add lentils and stir through
In an oiled baking dish, layer with lasagne sheets first, then eggplant, zucchini, pumpkin
and the remaining lasagne sheets
Spoon on the tomato, herb and lentil mix
Finish off with the spinach leaves
Cook in a medium-hot oven, approximately 200°C for 30-40 minutes
Serve with salad or warm bread rolls
Serves 4-6 people
Recipe and photo © Leigh-Chantelle 2006
Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.
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