Prawn and pineapple fried rice
This twist on fried rice is packed with flavour and full of goodness, made with brown rice to give a boost of fibre. View the recipe now.
Eat well
Vegetable lasagne
This vegetarian lasagne is packed with vegetables and red lentils. It's just as comforting as a traditional meaty lasagne, but better for your heart.
Meal type: Main meal
Serves: 2
Preparation time: 30 minutes
Cooking time: 1 hour
1. Cook lentils in water for 15–20 minutes or until tender. Drain well.
2 Heat oil in saucepan. Fry onion, carrot, celery and garlic, until soft and golden. Add mushrooms. Cook, stirring, until golden.
3. Stir in tomatoes, cooked lentils and stock. Season with pepper. Bring to boil. Reduce heat and simmer until veg is soft.
4. Meanwhile, put reduced-fat spread, flour and milk in pan. Whisk constantly over medium heat until it boils. Reduce heat, whisking until sauce is thick and smooth. Stir in all but teaspoon of cheese.
5. Layer lentil mixture with lasagne sheets in two small ovenproof dishes. Finish with a layer of lasagne.
6. Spoon cheese sauce on top. Sprinkle remaining cheese over. If you want to make it ahead of time, you can now put it in the fridge for up to two days or freeze (defrost overnight in fridge before cooking).
7. Bake at 200°C/180°C fan/gas mark 6 for 25–30 minutes until golden and piping hot.
Reader-tested recipe
This recipe has been tried and tested by members of our Patient Information Panel.
We used wholemeal flour instead of white and added some ground coriander
Heart Matters reader Sulakhan Singh Dard said:
“This is a very tasty and healthy dish. We used wholemeal flour instead of white and added some ground coriander for extra flavour. We had it with salad.”
Nutritional Information
Each Portion Contains:
Energy
1733kJ
370kcal
21%
Carbs
56.1g
-
Fat
11.7g
Low
17%
Saturates
3.9g
Low
20%
Sugar
16.8g
Low
19%
Salt
0.58g
Low
10%
% = an adult's reference intake
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Ingredients
25g (1oz) dried split red lentils
1 tsp vegetable oil
55g (2oz) onion, finely chopped
55g (2oz) carrot, finely chopped
55g (2oz) celery, finely chopped
1 small red pepper, finely chopped
1 clove garlic, crushed
55g (2oz) mushrooms, finely chopped
220g can tomatoes
100ml (4fl oz) reduced-salt stock
75g (3oz) fresh lasagne sheets
25g (1oz) reduced-fat spread
25g (1oz) plain flour
200ml (7fl oz) semi-skimmed milk
25g (1oz) reduced-fat mature cheddar cheese
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