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