Recipe for a 5-veg lasagne that is packed with nutrition

We absolutely love this recipe! Here is the recipe for a 5-veg lasagna that is packed with nutrition and will satisfy any hungry runner. Make sure to share it with friends and family.

Ingredients:

• 9 lasagne sheets
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium zucchini, sliced
• 1 medium carrot, peeled and sliced
• 1 cup sliced mushrooms
• 28 oz can of crushed tomatoes
• 1/2 cup tomato paste
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh oregano
• Salt and pepper to taste
• 1 cup part-skim ricotta cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F. Cook the lasagne sheets according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
3. Add the chopped red bell pepper, sliced zucchini, sliced carrot, and sliced mushrooms to the skillet. Sauté for 5-7 minutes, or until the vegetables are slightly softened.
4. Add the crushed tomatoes, tomato paste, chopped basil, chopped oregano, and salt and pepper to taste. Stir well and simmer for 10-15 minutes.
5. In a separate bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
6. Spread a thin layer of the tomato sauce mixture in the bottom of a 9 x 13 inch baking dish. Arrange 3 lasagne sheets on top of the sauce.
7. Spread half of the ricotta cheese mixture over the lasagne sheets. Spoon half of the remaining tomato sauce mixture over the cheese mixture.
8. Repeat with another layer of lasagne sheets, the remaining ricotta cheese mixture, and the remaining tomato sauce mixture.
9. Top the lasagne with a final layer of lasagne sheets. Sprinkle with additional grated Parmesan cheese if desired.
10. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the lasagne cool for a few minutes before slicing and serving.

This recipe is loaded with vitamins, fibre, and protein from vegetables, whole grain lasagne sheets, and cheese. It’s a hearty and healthy option that will keep runners fueled and satisfied. The Racepass team has tried it many times and we love it.