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Ingredients
  • Olive oil, to grease
  • 1 250g pkt large instant lasagne sheets (San Remo brand)
  • 1 250g pkt frozen chopped spinach, thawed, undrained
  • 1 large (about 350g) orange sweet potato (kumara), peeled, thinly sliced
  • 150g low-fat ricotta
  • 90g grated light mozzarella
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh oregano leaves, extra
  • Crisp lettuce salad, to serve
  • 80ml (1/3 cup) water
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 400g cans Italian diced tomatoes
  • 1 large celery stick, finely diced
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 200g button mushrooms, thinly sliced
  • 1/4 cup roughly chopped fresh continental parsley
  • Salt & freshly ground black pepper
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Nutrients
  • 1340 kj ENERGY:
  • 6.5g FAT TOTAL:
  • 9g FIBRE:
  • 18g PROTEIN:
  • 46g CARBS (TOTAL):

Vegetable, ricotta and spinach lasagne

Love your heart this winter with this healthy vegetarian lasagne. Credit by: KingOfChef

  • 20/03/2019
(0 / 5)
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Ingredients
  • 4 corn cobs, husks removed
  • 1 garlic clove, crushed
  • 2 eggs
  • 1/4 cup (40g) plain flour
  • Salt & freshly ground pepper
  • 1/3 cup (80ml) vegetable oil
  • 80g pkt baby rocket
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 cup (125ml) lime juice
  • 2 tablespoons Chang's sesame oil
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Nutrients
  • 1862 kj ENERGY:
  • 33g FAT TOTAL:
  • 5g SATURATED FAT:
  • 8g FIBRE:
  • 11g PROTEIN:
  • 109mg CHOLESTEROL:
  • 59.81mg SODIUM:
  • 5g CARBS (SUGAR):
  • 24g CARBS (TOTAL):

Corn fritters with chilli dressing

Spicy chilli dressing adds a wonderful flavour to these satisfying corn fritters. Credit by: KingOfChef

  • 20/03/2019
(0 / 5)
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Ingredients
  • 80mls 1/3 cup) olive oil
  • 500g dried pasta (like tortelli or shells)
  • 400g fresh green peas, shelled
  • 3 garlic cloves, crushed
  • 3 bunches young fresh asparagus, cut into 5cm lengths
  • 4 small zucchini, cut into long, thin strips
  • 1/2 bunch green shallots, sliced
  • 2 lemons, juiced
  • Salt & ground black Pepper, to taste
  • Parmesan shavings, to serve
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Nutrients
  • 1841 kj ENERGY:
  • 14g FAT TOTAL:
  • 2g SATURATED FAT:
  • 6g FIBRE:
  • 13g PROTEIN:
  • 10.84mg SODIUM:
  • 3g CARBS (SUGAR):
  • 63g CARBS (TOTAL):

Spring vegetable pasta

How to Make Spring vegetable pasta Recipe? Credit by: KingOfChef

  • 20/03/2019
(0 / 5)
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Ingredients
  • 5 small zucchini, ends trimmed, sliced lengthways into thirds
  • 2 bunches asparagus, ends trimmed, diagonally halved
  • 4 large egg tomatoes, thickly sliced lengthways
  • 1 large red onion, cut into wedges
  • 60mls (1/4 cup) olive oil
  • 125g feta, crumbled
  • 1/2 cup fresh basil leaves, shredded
  • 1 tablespoon balsamic vinegar
  • Salt & ground black pepper, to taste
  • 8 thick slices Italian-style bread, to serve
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Nutrients
  • 1752 kj ENERGY:
  • 22g FAT TOTAL:
  • 7g SATURATED FAT:
  • 7g FIBRE:
  • 16g PROTEIN:
  • 21mg CHOLESTEROL:
  • 624.39mg SODIUM:
  • 10g CARBS (SUGAR):
  • 35g CARBS (TOTAL):

Chargrilled vegetable stack

Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack. Credit by: KingOfChef

  • 19/03/2019
(0 / 5)
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Ingredients
  • 400g can diced peeled tomatoes
  • 3 pontiac potatoes, peeled, chopped
  • 200g piece jap pumpkin or butternut pumpkin, deseeded, peeled, chopped
  • 1 large brown onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks with leaves, chopped
  • 1 large garlic clove, chopped
  • 1 teaspoon dried oregano leaves
  • 1.75L (7 cups) water
  • 3 small zucchini or 2 large zucchini, chopped
  • 40g (1/4 cup) small macaroni
  • 1 400g can borlotti beans, rinsed, drained
  • 1/2 cup firmly packed roughly chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 20g parmesan or vegetarian hard cheese, finely shredded
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Nutrients
  • 853 kj ENERGY:
  • 6g FAT TOTAL:
  • 1g SATURATED FAT:
  • 8g FIBRE:
  • 8g PROTEIN:
  • 3mg CHOLESTEROL:
  • 275.13mg SODIUM :
  • 8g CARBS (SUGAR):
  • 24g CARBS (TOTAL):

Minestrone soup

A low-fat, vegetarian minestrone soup to keep you warm on a cold winter’s night. Credit by: KingOfChef

  • 19/03/2019
(0 / 5)
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Ingredients
  • 2 teaspoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 200g (1 cup) brown lentils, rinsed, drained
  • 1 small (about 125g) desiree potato, peeled, cut into 2cm pieces
  • 250ml (1 cup) Massel vegetable liquid stock
  • Salt & freshly ground black pepper
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Nutrients
  • 95 kj ENERGY:
  • 0.5g FAT TOTAL:
  • 1g FIBRE:
  • 1.5g PROTEIN:
  • 3.5g CARBS (TOTAL):

Lentil & coriander spread

How to Make Lentil & coriander spread Recipe? Credit by: KingOfChef

  • 18/03/2019
(0 / 5)
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Ingredients
  • 21/4 cups (560ml) Massel vegetable liquid stock
  • 1 tablespoon olive oil
  • 150g button mushrooms, sliced
  • 100g Swiss brown mushrooms, sliced
  • 1 onion, chopped
  • 1 red capsicum, deseeded, chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups (300g) jasmine rice
  • 3/4 cup roughly chopped fresh continental parsley
  • 1/4 cup shredded fresh basil
  • Salt & freshly ground black pepper
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Nutrients
  • 1535 kj ENERGY:
  • 7g FAT TOTAL:
  • 1g SATURATED FAT:
  • 3g FIBRE:
  • 10g PROTEIN:
  • 1273.72mg SODIUM:
  • 3g CARBS (SUGAR):
  • 64g CARBS (TOTAL):

Mushroom & herb pilaf

How to Make Mushroom & herb pilaf Recipe? Credit by: KingOfChef

  • 18/03/2019
(0 / 5)
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Ingredients
  • 1 red capsicum, diced
  • 2 zucchini, grated
  • 2 carrots, peeled, grated
  • 400g can cannellini beans, rinsed, drained
  • 250g low-fat ricotta cheese
  • 1 tablespoon self-raising flour
  • 2 teaspoons smoked paprika
  • 3 eggs, lightly beaten
  • 1 bunch asparagus, trimmed, thinly sliced
  • 150g green beans, trimmed
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup flaked almonds, toasted
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Nutrients
  • 1430 kj ENERGY:
  • 19g FAT TOTAL:
  • 5g SATURATED FAT:
  • 9g FIBRE:
  • 23g PROTEIN:
  • 194mg CHOLESTEROL:
  • 237.13mg SODIUM:
  • 7g CARBS (SUGAR):
  • 15g CARBS (TOTAL):

Vegetable slice with asparagus salad

How to Make Vegetable slice with asparagus salad Recipe? Credit by: KingOfChef

  • 18/03/2019
(0 / 5)
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