Food · Health & Fitness

Recipe: simple vegetable and feta spelt lasagne

This year, we’re trying hard to stick with #nomeatmondays so I’m constantly looking for inspiration for new recipes to try, as well as testing out my own creations, like this one: vegetable and feta spelt lasagne.

It’s quick, easy to make and tasty, not to mention pretty healthy.

DSC_6170Here’s what you need:

  • spelt lasagne sheets – enough for two layers of your dish
  • x1-2 tins of tomatoes
  • tomato purée
  • x1 aubergine
  • x1-2 courgettes
  • large handful of mushrooms
  • light feta cheese
  • x1 light mozzarella ball
  • fresh basil
  • fresh garlic
  • pine nuts
  • salt and pepper

Here’s how to make it:

  1. Warm the tomatoes, squeeze of purée, teaspoon of ready chopped garlic or 1-2 chopped cloves, pinch of salt and pepper in a saucepan – roughly enough for three medium layers of sauce
  2. Chop the mushrooms and courgette so that they are chunky and add to the sauce
  3. Slice the aubergine – enough for two layers – and fill the bottom of your oven dish
  4. Layer on the sauce
  5. Follow with leaves of fresh basil, sprinkle of pine nuts and a generous helping of feta cheese
  6. Finish with a layer of lasagne and start the layering process again
  7. To complete the dish use the last of the sauce – try and use up the chunky layers in the first two layers so that you are left with just the sauce – tear the mozzarella and distribute generously
  8. Pop in the oven for between 30-40 minutes depending on your oven and lasagne sheets – see the packet for instructions
  9. Serve with a fresh green salad and a drizzle of balsamic vinegar



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