Zucchini, Ricotta and Lentil Lasagne

Zucchini, Ricotta and Lentil Lasagne

Olive oil spray
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
2 garlic cloves, crushed
2 tbs no-added-salt tomato paste
400g can no-added-salt chopped tomatoes
400g can no-added-salt brown lentils, rinsed, drained
400g low-fat ricotta
125ml (1/2 cup) skim milk
1 egg, lightly whisked
3 fresh lasagne sheets
2 large zucchini, trimmed, thinly sliced lengthways
2 tbs finely grated parmesan

Heat a saucepan over medium-low heat. Spray with oil. Cook the onion, carrot and celery, stirring occasionally, for 6 minutes or until soft. Add garlic. Cook, stirring, for 1 minute.

 

Add the tomato paste. Cook, stirring, for 2 minutes. Add the tomato and lentils. Cook, stirring occasionally, for 10 minutes or until mixture thickens. Set aside to cool slightly.

 

Preheat oven to 180ºC. Spray a 2L (8-cup) capacity baking dish with oil. Combine the ricotta, milk and egg in a bowl.

 

Place 80ml (1/3 cup) of lentil mixture in the dish. Top with 1 lasagne sheet, half the remaining lentil mixture, half the zucchini and one-third of the ricotta mixture. Continue layering with another lasagne sheet, remaining lentil mixture, remaining zucchini and half the remaining ricotta mixture. Top with the remaining lasagne sheet and ricotta mixture. Sprinkle with parmesan. Bake for 30 minutes.

Cherry tomato and rocket tartlets

Cherry tomato and rocket tartlets

Frozen shortcrust pastry, thawed
1 cup fresh ricotta
1 tablespoon chopped fresh basil
1/2 cup finely grated parmesan
100g cherry tomatoes, halved
Rocket and oil, to serve


Preheat oven to 200°c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. combine ricotta, basil and parmesan in a bowl. Divide among cases and top with cherry tomatoes. Drizzle with oil and bake for 20-25 minutes or until golden. Top with rocket and drizzle with more oil.

Banana Bread

Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup chopped nuts
8 tablespoons unsalted butter (1 stick), melted, plus more as needed
1 cup granulated sugar
2 large eggs, at room temperature and lightly beaten
1 cup mashed very ripe banana (from about 3 medium bananas)
1/3 cup hot water

Heat the oven to 160°C and arrange a rack in the middle. Coat a metal loaf pan with butter; set aside.

Whisk together the flour, baking soda, salt and chopped nuts in a medium bowl; set aside.

Whisk together the measured butter and sugar in a large bowl. Add the eggs and banana and whisk until smooth.

Add half of the flour mixture and stir with a rubber spatula until just combined. Add half of the water and stir until just combined. Repeat with the remaining flour mixture and water, stirring until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 1 hour to 70 minutes. Remove the pan to a wire rack and let the bread cool in the pan for 10 minutes. Then turn the bread out onto the rack to cool completely.