Low GI Vege Lasagne

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So here goes....

Dish : 2 inch - 2.5 inch deep, rub it down with2 tablespoons of extra virgin olive oil

Pasta: I have to use rice sheets made from vegetable / rice cause of gluten allergies, but use whatever is the healthiest option

Bottom Layer: 1/4 of a large to medium pumpkin, 2 carrots, 1/2 a med. sweet potato, cook until still tender in middle, mash, add fresh ground cloves (2) add to pan

Cover with pasta

Middle Layer: Blitva (Croatian style) 6-8 leaves of silverbeet (can use chard / kale / spinach), thinly sliced 4 potatoes. steam until potatos go tender. drain excess water, add garlic (i used 4 cloves - am a fan), lemon juice (i use lots - again a fan), pine nuts, Olive oil. typically sea salt, but i skip. add to dish

cover with pasta

steam 1/3 of a cauliflower, mash or blend it until it it 'saucifies" (oh yea add water while doing this process. add a can of chickpeas, blend. add tzatziki to taste, ensure it has blended, add freshly ground pepper, add to pan

cover with cheese (i used lowest fat content vintage cheddar), cover with fresh ground pepper!

oven!

Eat!

served with green beans and brown rice. Makes 6 - 8 serves

View attachment 5259

 

[PLB_old]

This looks great! I think you may have talked about this in another post, but what was Blitva again?

 

[Valid_Invalid]

oh blitva is the name given to the spinach and finely chopped potatoes, garlic, lemon juice, olive oil, and pine nuts. it is prepared slightly differently traditionally than the way i did it (usually it isnt baked in something), but it work well here as u can mess with the beet / potato ratio to alter the carbs. same with the bottom layer, add more carrot rather than pumpkin for less carbs! hope that made sense haha

 

[PLB_old]

Yep it makes sense and sounds delicious!