January Recipe of the Month

Summer Veg GF Lasagne – January Recipe of the Month (yes I know it’s still December but you get a head start this time).
We are kicking off our Recipe of the Month with a dish that can be the perfect summer evening dinner or sliced into lunch-box portions. Note that there is a gluten free and lactose free option available. Or use regular – very versatile because we know that everyone is different.
Ingredients
1 large red capsicum, deseeded, halved
1 large yellow capsicum, deseeded, halved
3 large zucchini, sliced 5mm-thick lengthways
1 small eggplant, cut into 5mm-thick rounds
2 bunches asparagus, trimmed
4 fresh gluten-free lasagne sheets (available from your local supermarket in the pasta section)
400g cottage cheese (you can get lactose free cheese here if you need)
2 teaspoons salted baby capers, rinsed, chopped
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh parsley
1/2 cup fresh basil leaves
Baby beetroot leaves, to look pretty when serving
Method
Step 1 – Heat a chargrill pan over high heat. Spray capsicum with oil. Grill for 6-8 minutes, until skin is blackened. Transfer to a bowl. Cover (with foil or a spare plate – CWA style). Set aside for 10 minutes. Peel away skin.
Step 2 – Meanwhile, spray zucchini and eggplant with oil. Grill for 2-3 minutes each side, until tender. Steam asparagus until tender. Cool.
Step 3 – Cook the lasagne sheets in a large saucepan of salted boiling water for 2-3 minutes, until tender. Drain. Combine the cottage cheese, capers and lemon rind in a large bowl.
Step 4 – Line a 11 x 21cm loaf pan with plastic wrap (double wrap if you’re worried), allowing sides to overhang. Line tin with zucchini, overlapping and allowing 3-4cm to overhang. Layer with yellow capsicum, half the cheese mixture, half the lasagne, the asparagus, eggplant, remaining lasagne, remaining cheese mixture, herbs and red capsicum. Cover with overhanging zucchini, then plastic wrap. Top with cans of food to weight down. Place in fridge overnight to set.
Step 5 – To serve, invert and remove plastic wrap. Top with beetroot leaves. Serve with your favourite summer salad or roast veggies if you want to have something warm on the side.
Enjoy!!
– The BodyCare Health Club Team