Dinner Recipes for Heart Patients: Vegetable Lasagna

Ingredients

140 grams Whole Wheat Pasta – Lasagna (1 cup)
40 grams Onion, chopped (1/4 cup)
1 clove Garlic, raw
125 grams Tomato, stewed (1/2 cup)
150 grams Zucchini (1 cup)
15 ml Rosemary, fresh (1 tablespoon)
5 piece Basil, Fresh Leaves(1 teaspoon)
30 grams Mozzarella Cheese, low sodium (1 ounce)
5 ml Pepper, black and ground (1 teaspoon)

Directions

1. Cook the lasagna pasta according to the instructions on the
pack.

2. While the pasta is cooking, chop the onion, garlic, zucchini,
rosemary and basil.

3. Using a ceramic or glass baking dish, place a small amount
of tomato sauce on the bottom of the pan. Top the sauce with
a piece of the cooked lasagna followed by a bit more sauce.

Top the sauce with the onion, garlic, zucchini, rosemary and
basil. Top the vegetables with another layer of the pasta,
followed by the tomato sauce. Continue this process until all
the ingredients are used. Top the lasagna with the mozzarella
cheese.

4. Cover the lasagna with aluminum foil then place in an oven
set to 150 °C (300°F). Cook covered for fifteen minutes then
remove the aluminum foil. Cook for an additional ten minutes,
or until the cheese is melted and slightly brown. Serve the
lasagna immediately.

Nutrition Per Serving

Calories (Kcal) = 331
Protein (g) = 18
Carbohydrates (g) = 56
Total Fats (g) = 6.68
Sodium (mg) = 296
Sat. Fat (g) = 3

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